What do you need quick when there is no time for breakfast? Move over Belvita! Here is your go- to breakfast cookie made with whole wheat flour, oats, pecans and flax. My secret is to extract the most flavor from the oatmeal, pecans and flaxmeal by pan toasting in butter for a few minutes just until fragrant. To keep the mix chewy but not too chunky, I use a food processor to coarsely grind the dry ingredients and use an assortment of dried berries; blueberry, strawberry, cranberries and raspberries. They are easy to find in the produce section of your supermarket. You can also use raisins but they taste best on their own. The addition of applesauce and honey gives that extra moisture that makes a breakfast cookie perfect for a busy morning.
COOKS NOTES: Before forming and baking, let the batter rest 30 minutes at room temperature to firm up and hydrate the dry ingredients. This cookie has a moist cakey texture. Don't overbake! —Lorraine Fina Stevenski
old fashioned oats
light brown sugar, use Splenda Brown sugar blend for less sugar
white whole wheat flour, King Arthur is the best!
Preheat the oven to 350 degrees. Line 5 half sheet pans with parchment paper.
PAN TOAST: In a 12" nonstick skillet, melt 1/4 cup butter on medium heat. Stir in the oats, pecans and flaxmeal. Stir for about 5 minutes until fragrant. Add the mixture to the bowl of a food processor and pulse just until coarsely ground. Set aside to cool slightly.
MAKE THE COOKIE DOUGH: With an electric mixer on medium speed, cream the butter, brown sugar and honey just until smooth. Add the eggs, applesauce and vanilla and mix just until smooth; the mixture may look curdled.
In a large mixing bowl, whisk together the cooled oats mixture, flour, dry milk, baking soda and cinnamon. On low speed, add to the butter mixture and beat just until incorporated. On stir speed, add the mixed dried berries. The cookie dough will be VERY soft. Let the dough sit at room temperature for 30 minutes to firm up and hydrate the flour, oats and flax.
With 1/4 cup cookie scoop, add 6 balls of dough to each pan. The dough will be soft so form loosely into a ball with your hands. Bake for 10 minutes or just until light golden brown and slightly risen. Do not over bake! Cool on the pan for 30 minutes to firm up and then cool completely before storage. I use a cello goodie bag with 2 cookies in each and then twist tie closed.