The Modern Chef: Cookies For Breakfast (Really!)

May 4, 2016  |  

FoodNetwork.com

FoodNetwork.com

The breakfast cookie is having its moment right now and frankly, we’re surprised it took so long. A few cookies full of whole grains and nuts are perfect for getting a healthy start to the day. Though they do contain some brown sugar, they get their light sweetness from carrot baby food and raisins. These breakfast cookies from the FoodNetwork.com spend only twelve minutes in the oven, getting you out of the house fast in the morning. We recommend adding any extra dried fruit you may in your cabinet as well.

Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions
1. Place rack in center of oven and preheat oven to 350 degrees F.

2. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

3. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.

4. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.

5. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft.

6. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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