Breakfast Cookies
Breakfast Cookies is a vegetarian morn meal. One serving contains 191 calories, 3g of protein, and 10g of fat. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have granulated sugar, bran cereal flakes, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 32 minutes.
Instructions
Watch how to make this recipe.
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
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. 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. 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.
Let cookies cool slightly, then transfer to a wire rack to cool completely.
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
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. 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. 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.
Let cookies cool slightly, then transfer to a wire rack to cool completely.