Organic “tropical” oatmeal and dark chocolate chunk cookies: The Recipe.
(Makes about 24 small somewhat chewy cookies)

Ingredients:

1 cup rolled oats (NOT the quick-cooking type!!)
1/4 cup basic meusli (try to get a mix that has oat flakes as well as wheat & barley flakes, roasted sesame seeds, linseed, and sunflower seeds)
3/4 cups unbleached all-purpose flour
1 cup packed dark brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large room temperature egg
4 tablespoons melted unsalted butter, cooled
1 tablespoon pure vanilla extract
1/2 cup toasted almond slivers & unsweetened coconut flakes, cooled
1/4 cup roughly chopped unsulphured dried pineapple
1/4 cup roughly chopped bittersweet chocolate (try to use good quality)

Method:

1. Heat oven to 160 degrees C (about 350 degrees F). Line 1-2 baking sheets with parchment paper.
2. Combine oats, muesli, flour, cardamom, baking soda, salt, and almond/coconut mix in a small bowl. In a larger bowl whisk butter, egg, vanilla and brown sugar. Make sure there are not sugar clumps in the mixture. Stir in oat mix and stir until combined, then add chopped chocolate and mix until combined.
3. Scoop out tablespoons of dough (I use a small ice cream scooper) and place on baking sheets just a bit apart.
4. Bake for about 11-13 minutes, rotating halfway through baking, or until they are light golden brown and centers are just set.
5. Cool on baking sheets for about 5 minutes, then transfer to wire racks or eat a couple right off! Nothing bets still warm cookies fresh from the oven. Don’t forget your cold milk, whether it may be from soy, rice, or cow.