Yes, please! My breakfast routine tends to vary in accordance with how far behind schedule I am in the mornings. Since the snooze button and I are such good friends my morning meal for the past few months has been a giant cup of coffee with a splash of half-and-half (gotta get those morning calories from somewhere).
Needless to say, I needed a new plan and what could be simpler, or more fun, than cookies? Breakfast cookies are perfect since they can be made in advance, eaten on the go, and adjusted to suit your tastes. Don’t like raisins? Swap them for dried cherries or cranberries. Same goes for the walnuts. Substitute pecans or almonds instead.
What’s your favorite breakfast food for busy mornings?
Breakfast Cookies
Adapted from Ellie Krieger
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 T wheat germ
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 T unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 T granulated sugar
1 egg
1/4 cup applesauce
1 tsp. vanilla extract
1 cup rolled oats
1/2 cup dried cranberries/cherries/raisins (any chopped, dried fruit will work)
1/3 cup chopped, toasted walnuts
Position rack in center of oven and preheat to 350 degrees F.
Whisk flours, wheat germ, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high, scraping the sides, until the sugars dissolve and the mixture lightens in color (approx. 1 minute). Add the egg, applesauce and vanilla and mix an additional 30 seconds. Slowly add the flour mixture and mix until just incorporated. Add oats, dried fruit and walnuts and mix until combined. The dough will be slightly sticky and less cohesive than traditional cookie dough.
Line a half sheet pan or large cookie sheet with parchment paper. Spoon 3 to 4 table spoons of batter per cookie onto the sheet leaving about 3 inches between cookies. With wet hands, press down on each cookie with your palm to flatten it to about 1/4 inch. Bake for approximately 12 minutes, until fragrant but still soft. Remove from oven, allow to cool slightly then transfer to a wire rack to cool completely.
1/2 cup all-purpose flour
1 T wheat germ
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 T unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 T granulated sugar
1 egg
1/4 cup applesauce
1 tsp. vanilla extract
1 cup rolled oats
1/2 cup dried cranberries/cherries/raisins (any chopped, dried fruit will work)
1/3 cup chopped, toasted walnuts
Position rack in center of oven and preheat to 350 degrees F.
Whisk flours, wheat germ, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high, scraping the sides, until the sugars dissolve and the mixture lightens in color (approx. 1 minute). Add the egg, applesauce and vanilla and mix an additional 30 seconds. Slowly add the flour mixture and mix until just incorporated. Add oats, dried fruit and walnuts and mix until combined. The dough will be slightly sticky and less cohesive than traditional cookie dough.
Line a half sheet pan or large cookie sheet with parchment paper. Spoon 3 to 4 table spoons of batter per cookie onto the sheet leaving about 3 inches between cookies. With wet hands, press down on each cookie with your palm to flatten it to about 1/4 inch. Bake for approximately 12 minutes, until fragrant but still soft. Remove from oven, allow to cool slightly then transfer to a wire rack to cool completely.
These look awesome!
ReplyDeleteI think I may have to try these! During Advent and its plethora of baked goods, I regularly had a cookie for breakfast. With you recipe, I can do it without feeling guilty! :-)
ReplyDelete