Thursday, April 24, 2014

Oatmeal Breakfast (or dessert) Cookies

Quaker Oatmeal Cookies are classics. Sort of fluffy, never flat, nice and spicy. I took that recipe and twisted it to fit the needs of my family. For a husband who has an early morning (and late night) sweet tooth, a daughter who refuses most foods that I give her, an egg-allergic son, and then, there's me- I'm sure I have my own issues I'm unwilling to name at the moment ;) Make these cookies your own! Add different spices or leave some out. Use all-purpose flour rather than whole wheat. Of course, there are always chocolate chips.









Here's my recipe. It's a crowd-pleaser and you can hide tons of good stuff in them. And since I know what's in them, I don't feel terrible about giving my kids these cookies for breakfast. They can eat Oreo's the other 6 mornings of the week :)

You'll need:
1 1/4 sticks butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg OR 2 1/2 Tbs ground flax plus 3 Tbs warm water, mixed.
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
3 cups oats
1/2 cup chopped prunes (about 10 prunes)
1/2 cup unsalted pecans

Preheat oven to 375 degrees.
Combine butter and sugars in a mixer. Add egg (or flax) and vanilla.
In a separate bowl, combine dry ingredients except oats and add-ins.
Add dry to wet and beat until well-incorporated. Add oats and mix-ins.
Form into about 24 cookies on cookie sheets, bake 10 minutes.
Let these cool on the sheets for a nice crisp exterior. Enjoy!

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