Thursday, January 17, 2013

Delicious Nutritious Breakfast Cookies

Adapted from Robin Hood Flour Website

Printable Recipe

Prep time: 10 minutesBake time: 12-15 minutesCooling time: 10 minutes

¾ cup  butter, softened
½ cup brown sugar, packed
2 large Eggs
½ cup  unsweetened applesauce
1 tsp pure vanilla extract
1 cup all purpose flour
1 cup  Quick Oats
1 tsp  each; baking powder, baking soda, cinnamon
½ tsp  salt
1 cup dried blueberries and cherries (or whatever your favorite dried fruit are)
¾ cup chopped nuts (I used pecan pieces, but you could use walnuts, pecans, almonds, peanuts)
½ cup chocolate chips
1. Preheat oven to 350°F/180°C. Line baking sheets with Parchment Paper.

2. I prepared this all in my food processor but you could use a large bowl, using an electric mixer.  Cream butter and sugar until light and fluffy. Beat in eggs, applesauce and vanilla. Add dry ingredients until well combined. Stir in dried fruit, chocolate and nuts.

3. Drop cookie dough by rounded tbsp - I use a small ice cream scoop - onto prepared baking sheets, 2" (5 cm) apart
4. Bake 12-15 minutes or until edges are lightly browned. Let cool 2 minutes and transfer to a wire rack.

Store in an air tight container to keep them moist.

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