Breakfast Cookies

Mar 7, 2012

I've started looking for recipes to make ahead of time for when baby comes. These cookies are perfect for a quick snack and I found one very filling. The only problem is the recipe only makes 9 cookies.. might need to up that a bit!

Breakfast Cookies
makes 9

  • 1 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter, at room temperature
  • 3/4 cup brown sugar
  • 2 1/2 tbsp liquid honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup whole almonds
  • 1/3 cup sunflower seeds
  • 2 tbsp flax seeds
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
Preheat your over to 350F. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together both flours, oats, cinnamon, baking soda, baking powder and salt until evenly blended; set aside.
In a large bowl, beat together butter, sugar and honey until smooth and creamy using an electric hand mixer on high speed. Beat in egg and vanilla until smooth. Add flour mixture and beat on medium low speed until just blended.
Gently fold in almonds, sunflower seeds, flax seeds raisins and cranberries.
Use a 1.5 ounce ice cream scoop to drop mounds of dough into the prepared baking sheets, spacing them 3 inches apart. Flatten tops of cookie using the bottom of a glass and bake until lightly golden. About 10 minutes. Transfer cookies to a wire rack to cool completely. These stay soft and chewy for days in an air tight container!
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