1 day ago
Thursday, July 2, 2009
I have to thank my good friend Peggy for talking me into making this week's CEiMB recipe, Breakfast Cookies, chosen by Natalie of What's For Supper?. The cookies sounded good to me from the beginning, but I just wasn't sure I was going to be able to fit them in. Then I saw Peggy, who had already made them and raved about how fabulous they are, and suddenly it was clear that nothing I had going on could possibly be as important as making these cookies -- my tire rotation, filing deadline, permanent crown, birthday party preparations, handyman meeting, and sleep could all wait.
I've had store-bought breakfast cookies before, and thought they were really pretty bad. Like actually kind of inedible. So I didn't know what to expect with these, but I figured they had to be better than the store-bought ones. Sometimes it's nice to go into a recipe with the bar set really low.
This is certainly an unusual recipe. It calls for whole wheat pastry flour, which of course they did not have at Publix, so I used white whole wheat. It also calls for all-purpose flour; cinnamon & nutmeg to spice things up; brown and white sugar; a little bit of butter and canola oil, an egg and vanilla. The "breakfast" in these is provided by oats, bran flakes, raisins and walnuts. And the secret ingredient:
My poor hubs almost had a heart attack when he came home and saw that sitting on the kitchen counter. He said "What's THIS for??" and I saw the color drain from his face. I don't know if he felt any better when I told him it was just for the cookies I was making. Yeah, he probably did.
Wow, we love these cookies! They have a lightly spiced flavor and a wonderful soft and chewy texture. They feel hearty but not heavy. Most of the fat in these comes from canola oil, so they are healthier than most cookies, but they don't taste "healthy" (which is a deal-breaker for me with cookies). I will definitely make these again, and not just because I have the second container of baby food carrots that came in the two-pack. These are really delicious, and perfect for grabbing and going on busy mornings. Thanks for the great pick, Natalie!
Breakfast Cookies, Ellie Krieger 2007
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
1/4 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
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.