C is for Cookie

My husband is of the "if it's not broke, don't fix it" variety. This also applies to cooking. This morning I tried a new breakfast cookie and well, it was met with silence. Here is our family's tried and true recipe. I prefer granola myself but my husband lives for these (as does Matt). The recipe is from Cooking Light. You may want to double it.

Breakfast Cookies

3/4 c. packed brown sugar

1/4 melted butter

2 large eggs

1/4 c. chopped dried figs (or dates)

1/4 c. dried cranberries (I use Craisins)

1 t. vanilla

1 c. all-purpose flour

1/2 c. wheat flour

1/2 c. unprocessed bran

1/2 t. baking soda

1/4 t. cinnamon

1/4 t. allspice

1/4 sliced almonds

granulated sugar to sprinkle on top (about 2 t.)

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries and vanilla.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4. Drop by level 1/4 c. measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350 degrees for 12 minutes or until almost set. Cool 2 minutes on pans. Remove, cool and eat.