COOKING: BREAKFAST COOKIES

I have a love hate relationship with Ms. Martha Stewart. Specifically it is some of her recipes. I feel like she is trying to make me look bad, attempting to shake my confidence as a cook and undermine my food loving happiness. How does she do this you may ask…she provides me with recipes that are too complex, have too many ingredients or plain just don’t work right.

HOWEVER sometimes Ms. Stewart comes through for me and this Breakfast Cookie recipe is one such time.

Now don’t pass out when you see the list of ingredients. Yes it is lengthy but it is worth it. I have two kiddos that refuse to eat breakfast and will if these tasty numbers are being served. The Breakfast Cookies can be stored in an airtight container up to 1 week and are really delicious.

Ingredients

•         2 cups whole-wheat flour
•         2 cups all-purpose flour
•         1 1/2 teaspoons baking soda
•         1/2 teaspoon coarse salt
•         4 sticks unsalted butter, room temperature
•         3 cups packed dark-brown sugar
•         4 large eggs
•         1 tablespoon plus 1 teaspoon pure vanilla extract
•         4 cups rolled oats
•         1 cup raw almonds, coarsely chopped
•         1/2 cup raw pumpkin seeds
•         1/2 cup raw sunflower seeds
•         1/2 cup shredded unsweetened dried coconut
•         1/2 cup raisins or currants

I leave theses off just because I do not like them but the recipe additionally calls for:

•        1/2 cup finely chopped dried mango
•        1/4 cup finely chopped dried papaya
•        1 cup banana chips (banana chips)

What to Do

1. Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
2. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
4. Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

Please note I cook my breakfast cookies for a shorter time – 20 minutes for bigger cookies and 10 minutes for smaller. That is my personal preference.