Tuesday, June 1, 2010

Breakfast Cookies


I love finding new recipes for healthy baked items to make for my kids for breakfast. I found a really yummy recipe for Breakfast cookies. They were easy to make and loaded with things that are good for you. I made the cookies without wheat flour since I didn't have any on hand, but next time I'll remember to buy some. I also didn't use any walnuts. I was going to add pecans....but forgot. They were still great without them. I did not make them as big as recommended. I just used my tablespoon cookies scoop.

Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Recipe courtesy of Ellie Krieger at Food Network Pin It

2 comments:

Federica said...

mmmmmmmmmmm...deliziosi questi biscotti!!ciao!

Natalie said...

anytime i can use cookie & breakfast in the same sentence i'm a happy camper! these sound great :)

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