Tuesday, February 21, 2012

Starting the day out right: Breakfast cookies

Years back, in the catering days, I made breakfast cookies a LOT. First for my own consumption, and then for my personal chef delivery clients. The cookies were quite popular, and then for some reason, post-catering, I just stopped making them. 

I fear the original cookie from in the day will never be reproduced... but what I came up with might be even better! Really. I used the original recipe from my previous experimentation for inspiration, but my notes are lacking. (I know, you're shocked. Me too.)

But, not to be deterred, I went with a bit of memory, a bit of what was currently in the cupboard. Three adaptations later (husband and I liked all three versions), we decided this is the one we like best.


Breakfast cookie
1 cup brown sugar
2 cups oats
2 cups whole wheat flour
3 Tbsp. chia seeds (or ground flax meal)
2/3 cup oat bran
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/3 cup almond butter (could use peanut butter, easily)
1/3 cup canola oil
1 cup applesauce
1/3 cup water
2 eggs
1 1/2 tsp. vanilla
1 cup dried cranberries
1 cup toasted walnuts (or hazelnuts, or any nut, really), chopped roughly

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment.

In a large bowl, stir together all dry ingredient, including the cranberries and nuts; create a well in the center. In a smaller bowl, mix together the wet ingredients. You may need to warm the applesauce and almond butter together to make the butter smooth enough to mix easily. Pour all wet ingredients into the well. Mix well.

Scoop cookies using an large spoon or ice cream scoop, making the size that you prefer. I have always wanted a large breakfast cookie look and feel, so I go big (or go home, right?). One recipe makes 12 4-inch cookies, and the recipe doubles well, too.

Bake for 10 minutes for smaller cookies, 15-17 for larger cookies. Make sure to pull when they are still somewhat underbaked, so that they are soft and cakey. Cool on wire racks.

These cookies freeze well, and for those mornings when getting out of the house in a hurry is important, they are fabulous for on-the-go eating.

Enjoy and happy breakfasting! I'm looking forward to having one with my coffee tomorrow.

5 comments:

  1. Your father will be so happy to see this recipe. He has been asking for them so now I can oblige. Are these the same as you made some years ago that we enjoyed at your house?

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  2. I've been patiently waiting for this recipe :) thank you!

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  3. Yum! Going to make these today!! Thanks.

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  4. Yum!! I'll be making these today. Thanks for the recipe and fab blog! Tami G

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