Breakfast Cookies

I promised RTcoMom that I was going to post the recipe for my Breakfast Cookies. So here it is… a month later and it’s still not posted. In all honesty I was waiting to bake them again so I could post pictures with the recipe but with things as crazy around here it could be next April before that happens! As you will see, this is created by measure, not weight. It’s several years old and I did not have a scale at the time. Please read here if you have not already done so for a description on how I measure my flour. So without further ado, here it is. Breakfast Cookies. (Sorry RTcoMom!)

Breakfast Cookies

  • 1/2 c all- purpose flour
  • 3/4 c whole wheat flour*
  • 1/2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t salt
  • 2 T butter
  • 1/4 c oil
  • 1/4 c dark brown sugar
  • 2 T granulated sugar
  • 1 egg
  • 1/4 c (one small jar) strained baby food**
  • 1 t vanilla extract
  • 1/2 c old- fashioned rolled oats***
  • 1/2 c raisin bran or bran flakes
  • 1/3 c raisins
  • 1/3 c walnut pieces, lightly toasted and chopped- optional

Instructions:

Preheat oven to 350.

Whisk together flours, baking soda, cinnamon, nutmeg and salt, set aside.

Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping sides as necessary, until sugar has dissolved and mixture is light in color- about 1 minute.

Add egg, baby food and vanilla, beat an additional 30 seconds to combine.

Add flour mixture and beat an additional 30 seconds.

Add oats, flakes, raisins and walnuts (if using) and mix on low speed until just incorporated. Do not over mix or your cookies will be tough. The dough will be slightly sticky and less cohesive than a traditional cookie dough.

Line a large cookie sheet with parchment paper.

Using between 3-4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.

Flatten cookies until about 1/4 inch thick.

Bake for 12 minutes- cookies will be fragrant but still soft. Let cookies cool slightly then transfer to a wire rack to cool completely.

Yield: 12 servings, 1 cookie each

*Both traditional or white wheat are acceptable, I have used both with equal success.

**Carrots, butternut squash, sweet potatoes or something with similar natural sweetness is what you’re going for here. Several of the breakfast grain and fruit types work quite well also. This is not the time to be adding peas or liver mash!

***Quick cook or instant oats are not the best to use here, they just kind of dissolve and don’t leave much to bite down on. If you use thick- rolled Old-fashioned oats in this as I do, a Tablespoon or two of apple or orange juice is recommended to prevent your cookies from being too dry and crumbly.

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