Breakfast Cookies!

by Anne Bennett on May 22, 2011

My Italian girlfriend, Marguerite, loves to bake cookies for friends. She often baked a batch for my son, Corbett, when he was in high school, and each time he would lament, “I wish Marguerite was my mother. She bakes cookies.”

Better late than never. I have finally gotten around to baking cookies, although Corbett has grown up and flown the coop. I guess that means I will have to eat them myself. Sorry, Corbett. I hope you marry a cookie baker.

The following recipe, from Ellie Krieger of the Food Network, is downright virtuous as far as cookies go. They rate pretty high on my own personal healthy scale too.

They are hearty and filling and I’ve come to depend on them for an early morning, on-the-go, breakfast with a nonfat latte.

The recipe makes 12 big cookies. I wait until they’re completely cooled, then freeze them in separate plastic bags. That way I can grab a bag as I head out the door to Starbucks.

Breakfast Cookies

3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
2 T. unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 T. granulated sugar
1 egg
1/4 (1 small jar) strained carrot baby food
1 t. vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnuts, chopped and lightly toasted in a skillet

Preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

Combing butter, oil and sugars in the bowl of a mixer and mix on high speed until sugars are dissolved and mixture is light in color. Add egg, carrot puree and vanilla and beat an additional 30 seconds.

Add flour mixture and beat just until combined. Add oats, bran cereal flakes, raisins and walnuts and mix just until combined. Dough will be slightly sticky.

Line a large baking sheet with parchment paper. Using a 1/4 cup ice cream scoop, form 12 balls of dough on the sheet. Lightly press down cookies with a wet hand, as they will not change shape during baking.

Bake 12 minutes, until cookies are baked but still soft. They will not brown significantly. Do not over bake them or they will be dry. Cool on a wire rack.

These cookies take well to improvisation. Try using pumpkin puree instead of carrots. I’ve even used prune baby food. You can also toss in extra nuts or dried fruit, or use a different combination of flours. There’s almost no way to ruin them, but if you feel that you have missed the mark, eat them and make more!

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{ 2 comments… read them below or add one }

Lin May 23, 2011 at 7:42 pm

Anne, I am stopping on the way home from work to get the baby food carrots and bran flakes so I can make these. They sound yummy, but will they keep me full with ’til lunch? Of course there is the latte I will also have to have with it. Thanks for the recipe. (poor Corbett! Think he will like these when he comes home to visit?)

Lin May 24, 2011 at 10:53 am

Made these this morning, added flax and used pumpkin pie spice because I was out of nutmeg, but added the cinnamon too. They are tasty and worked great to grab on the way out. Wish I had doubled the recipe while I was making and freezing. Thanks.

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