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Cookies for breakfast

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I love cookies and I love breakfast, but it wasn’t until I saw a recipe for Breakfast Cookies in the November issue of Cook’s Country magazine that I thought of combining the two.

What a great idea: They are ready when you are, you know what is in them, they are quick and mostly healthy and you can eat them at work or school or on the way.

The following recipes are made from the same ingredients you might have for breakfast: eggs, oatmeal, bran flakes, raisins, bananas and even orange juice and bacon. (The chocolate chips are an exception, but who among us hasn’t craved a little chocolate for breakfast once in a while?).

The quick-cooking oats called for in some of the recipes are more finely ground than regular oats but are not the same as instant oats. If you only have regular oatmeal, you can pulse it 4 or 5 times in a food processor or blender and then use it in place of quick-cooking oats.

Ellie Krieger’s Breakfast Cookies:
Place rack in center of oven and preheat oven to 350 F. Toast 1/3 cup walnuts in a dry skillet for about 2 minutes. Chop.

Whisk together 3/4 cup whole-wheat pastry flour (see note), 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg and 1/4 teaspoon salt in a medium-sized bowl.

Combine 2 tablespoons unsalted butter, 1/4 cup canola oil, 1/4 cup dark brown sugar and 3 tablespoons granulated sugar in the bowl of a stand mixer; mix on high speed, scraping down sides of bowl if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add 1 egg, 1/4 cup (1 small jar) strained carrot baby food and 1 teaspoon vanilla; beat for 30 seconds.

Add flour mixture and beat for 30 seconds. Add 1/2 cup rolled oats, 1/2 cup bran cereal flakes, 1/3 cup raisins and the chopped toasted walnuts and mix at 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 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 to thickness of about 1/4 inch. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, and then transfer to a wire rack to cool completely. Makes approximately 12 cookies.

Nutritional information, per cookie: 189 calories, 9.5 grams total fat (2 saturated), 3 grams protein, 24 grams carbohydrates, 11 grams sugar, 2 grams fiber, 21 milligrams cholesterol, 125 milligrams sodium.

From Ellie Krieger at foodnetwork.com.

Note: Whole wheat pastry flour is made from a soft wheat berry containing more carbohydrates and less gluten and protein than regular whole wheat flour. It is made by Bob’s Red Mill and Hodgsen Mill and probably some others. A contributor to the community blog at cookinglight.com suggests using a mixture of half all-purpose flour and half regular whole wheat flour.

Chewy Chocolate Chip Oatmeal Breakfast Cookies:
Preheat oven to 350 F. Spray a nonstick cookie sheet with cooking spray or use a silicone baking mat or parchment paper. Mash 2 medium bananas and 1 cup uncooked quick-cooking oats in a bowl. Fold in 1/4 cup chocolate chips. Drop by tablespoons onto prepared cookie sheet. Bake for 12 to 15 minutes. Makes 16 cookies.

Nutrition information, per 2 cookies: 99 calories, 3 grams fat, 19 grams carbohydrates, 2 grams fiber, 2 grams protein, 8 grams sugar, 0.4 milligrams salt.

Note: This recipe contains no flour and no large eggs. It may be made with gluten-free oats. Other add-ins besides chocolate chips include vanilla extract, peanut butter or butterscotch chips; dried cranberries, raisins, chopped nuts, coconut flakes or cocoa nibs

From skinnytaste.com.

Sally’s Breakfast Cookies:
Preheat oven to 325 F. Line a cookie sheet with parchment paper or a silicone baking mat.

In a large bowl combine 2 cups quick-cooking oats, 3/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 cup almond butter, peanut butter or sunflower seed butter; 1/4 cup maple syrup or honey, 1/4 cup apple butter, 1 large mashed banana (about 1/2 cup), 1/2 cup dried cranberries, ½ cup shelled pumpkin seeds, 1/2 cup raisins, 1/4 cup ground flaxseed (optional). This will make stiff dough.

Drop approximately 1/4 cup of dough onto the prepared cookie sheet. Flatten slightly to desired thickness. These cookies will not spread in the oven.

Bake for 15 to 16 minutes or until edges are slightly brown. Allow to cool completely on the cookie sheet.

Cookies will stay fresh at room temperature for 1 week or may be frozen for up to 3 months.

From sallysbakingaddiction.com.

And, finally, the recipe that started me looking for breakfast cookies. This one has not only cereal and egg, but orange juice and bacon as well.
“Odd as they sound,” wrote contributor Jill Marie Nevins, "the salty-sweet thing really works and lately I see a lot of bacon in sweets. My mom was ahead of her time!”

BREAKFAST COOKIES
Ingredients:
8 slices bacon
1 1/4 cups all-purpose flour
1/2 cup Grape Nuts cereal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup baking soda
8 tablespoons unsalted butter, softened
1 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon grated orange zest
Method:
Cook bacon until crispy. Drain and cool on paper towel. Crumble coarsely and set aside.

Adjust oven rack to middle position and preheat oven to 325 F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, Grape Nuts, salt, baking powder and baking soda and set aside.

Using an electric mixer, beat butter, 2/3 cup granulated sugar and brown sugar on medium high speed until pale and fluffy, about 1 minute.

Add egg, orange juice concentrate and orange zest and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 3 additions and mix just until incorporated. Add bacon and mix until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow dish. Working with 2 tablespoons of dough at a time, roll into 16 balls and roll balls in granulated sugar.

Space balls on prepared sheets in staggered pattern. Using the bottom of a drinking glass, flatten balls to 2 1/2 inches in diameter. Sprinkle cookies with remaining granulated sugar.

Bake 1 sheet at a time, until slightly puffy and light golden brown, 15 to 18 minutes, rotating sheets halfway through baking. Let cookies cool on sheet for 5 minutes. Transfer to wire rack. Let cookies cool completely before serving.

From Cook’s Country, November 2013.

carries experimental kitchenNEW COOKBOOK
“My guests never know what to expect when they come to eat and are usually not disappointed,” says Carrie Palladino Farias in her new cookbook “Carrie's Experimental Kitchen” (Tate Publishing), a collection of Mediterranean-inspired family meals. When she, like many of us, has to answer the question “What’s for dinner?” she looks around her kitchen to see what is on hand to create a meal that is “simple and delicious.” The goal of her book is to help other home cooks do the same.

The following salad recipes sound interesting and tasty – and easy.

Rosemary, Honey and Walnut Chicken Salad:
Most of the prep time for this recipe is in simmering 2 skinless, boneless chicken breasts for 15 to 20 minutes . You can save yourself a lot of time by using leftover chicken or turkey or a store-bought rotisserie chicken.

In a medium-size bowl, combine 2 cups cooked diced chicken, 2 stalks celery rinsed and finely chopped, 1/4 cup dried cranberries , 3 tablespoons finely chopped walnuts, 1 1/2 teaspoons honey, 1/2 teaspoon finely chopped rosemary, 1/2 cup mayonnaise (preferably Hellman’s) and 1/4 teaspoon kosher salt.

Mix well and serve chilled. Makes 2 or 3 servings.

Haricot Verts with Feta, Cranberries and Pistachios:
Haricot verts are longer and thinner than American green beans, which will work equally as well in this salad.

Submerge 1 pound of haricot verts or green beans in boiling water for 2 to 3 minutes until slightly tender but still firm. Rinse in cold water, drain, dry and place in a bowl.

Add 2 ounces crumbled feta cheese, 1/2 cup dried cranberries, 1/2 cup chopped pistachios, 1/4 cup balsamic vinegar, 1/4 cup canola oil, kosher salt and freshly ground black pepper to taste. Refrigerate for at least 1 hour. Makes 4 to 6 servings.

Tortellini Salad with Broccoli and Sun-Dried Tomatoes:
Cook 3 pounds of salad according to package instructions. Rinse, drain and cool.

In a large bowl, combine tortellini, 1 cup sun-dried tomatoes sliced in 1/4-inch strips (Farias doesn’t specify whether they are in oil. If they are not, you will need to soften then in hot water), a 10-ounce package frozen broccoli florets, thawed and drained; 1/2 cup red onion finely chopped, 1 package dry Italian dressing seasoning mix (Farias uses Good Seasons), 1/2 cup white vinegar and 3/4 cup canola oil.

Refrigerate for at least an hour. Serves 10 to 12.

Farias also writes a blog at carriesexperimentalkitchen.blogspot.com.

E-mail brandtlinda11@gmail.com.

 

Last modified: October 8, 2013
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