Tuesday, March 25, 2008

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.

2 comments:

Thimbleanna said...

Oooh, that recipe sounds great -- thanks for sharing!!!

amywb said...

Ann, this is so crazy!! I had lost this recipe (which you gave me and we love as well) and I found it yesterday and have all the ingredients out on the counter to make these tonight. I was even planning to post the recipe on MY blog tomorrow. We really are psychic sisters!!