Breakfast Cookies!

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!