Breakfast Cookies: Easy, Delicious, and Healthy
Breakfast cookies. I love saying those two words - they just sort of roll off of my tongue. I mean, how decadent does that sound - having cookies for breakfast? My inner child can't help but giggle at the mere idea of it but the fact of the matter is that such a thing does exist - actually we eat cookies almost every morning in our house.
Of course, the cookies are specifically made to be eaten at breakfast. Plus, they're actually pretty healthy for you - chock full of carrots, oats, raisins, and nuts. Anytime I can get my kids to eat any number of those things I'm happy. Considering the hectic pace of most of our mornings, having a batch of these cookies on hand at all times makes breakfast a lot less stressful - it means that I can give each of the kids one of them on the way out of the door to eat in the car - so everyone wins.
These cookies have a bunch of ingredients - so while the recipe isn't hard in the least, you will find your countertops overflowing until you're done. But the end result - well - let's just say that the first time I made a dozen of them I ate 10 and the kids each had one. Oops.
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons salted butter
- 1/4 cup canola oil
- 1/3 cup dark brown sugar
- 4 tablespoons granulated sugar
- 1 egg
- 1 small jar carrot baby food
- 1 1/2 teaspoons vanilla extract
- 1/2 cup rolled oats
- 1/2 cup bran cereal flakes
- 1/3 cup raisins
- 1/3 cup chopped walnut pieces
Preheat the oven to 350 degrees.
In a medium bowl, combine the baking soda, cinnamon, nutmeg, pastry flour and all-purpose flour.
In a large bowl beat together the butter, oil, and sugars until all of the sugar is dissolved. Add in the carrot baby food, vanilla, and egg and beat until well blended. Add the flour mixture and stir gently to combine. Add the oats, raisins, bran flakes and nuts and mix until well combined.
The dough will seem somewhat runny and not completely cohesive - it will be very sticky.
On a non-stick baking sheet form balls of dough - roughly 3 tablespoons each or larger, depending on the size that you like your cookies. The dough does not expand much during cooking so you can get an idea of what the size will be like before you bake them.
Wet your hands to flatten the balls down to about 1/2 inch thickness, then bake for 10-12 minutes. Cookies will be soft and fragrant. They taste amazing right out of the oven with a huge glass of milk. I dare you not to eat one immediately - it's almost impossible.