Saturday, July 4, 2009

CEiMB - Breakfast Cookies

Sorry for being so late on this post.  I'm in Hilton Head, SC for the wedding of these two....Nate and Erica....and have been all wrapped up in the pre-wedding festivities.  The actual wedding is this afternoon, but we've all been doing our share of pre-gaming, so to speak!



I made these cookies the day before we left and have been eating them ever since.  I love them.  My only complaint is that they didn't hold together very well.  I'm not sure if it's the original recipe's fault or my substitutions??

Doesn't matter...even all broken up, they're delish.


Here's the recipe:


Breakfast Cookies
2007 Ellie Krieger

Serves:
12 cookies, serving size 1 cookie



Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour  (I used all whole-wheat pastry 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 (I substituted Agave nectar)
1 egg
1/4 cup (1 small jar) strained carrot baby food (I used 1/4 cup non-fat yogurt)
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (I used all oats)
1/3 cup raisins (substituted dried cranberries)
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (I eliminated the nuts)

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.


I'll absolutely be making these again.  A relatively healthy breakfast on the go option.

Happy Fourth of July everyone.  I'll be watching two great kids tie the knot this afternoon, then some reception dancing, then Hilton Head's famous fireworks.  Y'all be safe!

3 comments:

  1. Great job! Thanks for baking along with me!

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  2. They look great, so glad that you liked them!

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  3. They look great! I think they're sort of fragile since they are so caky, so I don't think it's your changes that made them that way. Glad they tasted yummy!

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