Ingredients: |
Ingredients: 1 cup whole wheat flour
½ cup wheat germ
1 cup large flake rolled oats
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ cup raisins
1 cup dried cranberries or cherries, coarsely chopped
1 cup coarsely chopped pecans
½ cup unsalted peanuts, coarsely chopped
½ cup chocolate chips
½ cup sunflower seeds
½ cup flax seeds
¼ cup sesame seeds
¼ cup poppy seeds
1 cup soft butter
½ cup peanut butter
1¼ cups lightly packed brown sugar
2 large eggs
¼ cup 2% milk
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Directions: |
Directions:1. Preheat oven to 350ºF. Lightly grease two large baking sheets or line with parchment paper.
2. In a large mixing bowl, stir together flour, wheat germ, oats, baking powder, salt, cinnamon, and ginger. Add raisins, cranberries, nuts, chocolate chips, and seeds; mix together.
3. In large bowl of stand mixer fitted with a paddle, or using hand mixer with large bowl, cream butter and peanut butter; add brown sugar and beat well. Add eggs, one at a time, beating well after each addition. Add milk and stir to make a smooth mixture.
4. Add flour, grains and fruit and nut mixture, and stir well with a wooden spoon until blended together.
5. Drop by 2 tablespoonfuls, 2 inches apart on prepared baking sheets. Flatten slightly with the back side of a fork.
6. Bake 15-18 minutes until light brown and semi-firm to touch.
7. Remove from oven; cool for 5 minutes and transfer to wire racks.
8. Store in airtight container. Makes 24 - 36 cookies. |
Personal
Notes: |
Personal
Notes: I baked the first batch of these large cookies years ago, when Josh was attending Dalhousie University. He was staying with us while, completing his elective in Emerg, at Valley Regional Hospital. He packed a few in his lunch one day. During his break, a couple of the nurses commented on his cookies and he shared them. They enjoyed them so much they asked him for a copy of the recipe.
This cookie is bursting with healthy seeds, nuts, and dried fruit, surrounded by nutritious grains. The peanut butter taste is subtle and adds additional softness to the cookie base. It is so tasty you forget it is a breakfast cookie.
Adapted from All Recipes, Mary Waisman's, Flavour First.
Other nut or seed butters can be substituted for peanut butter.
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This recipe for On The Run Breakfast Cookies is from