Thursday, July 22, 2010

Whole Grain Breakfast Cookies

Preheat oven to 350 degrees.

Combine and cream till fluffy:
5 tblsp. butter, softened
3 tblsp. canola or vegetable oil
1/2 c. brown sugar

Add and mix in:
2 tsp. vanilla
1 egg

Stir in:
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda

Stir in individually and mix after each:
1 c. whole wheat flour
1 1/2 c. quick cooking oats
1/2 c. wheat germ

Stir in:
1 c. combination cranberries and raisins, minced

Roll into 1" balls and place on cookie sheets with at least 2" between them.

Bake for about 10-12 minutes. Don't let them get too brown unless you like them crunchy. Cool on cookie sheets for a few mintues before transferring to a cooling rack.

Notes from the baker: When I baked these, I check them halfway through the baking time and they were still round balls with no indication of flattening. I removed the cookie sheet from the oven, flattened the balls with the bottom of a glass, and returned them to the over until finished. Yours may flatten just fine.

Other dried fruit would work, too.

I think these would work well pressed into a jelly roll or cake pan, scored into granola bar shapes, baked, then broken apart or cut while warm.

I didn't have wheat germ on hand so substituted whole wheat flour.

from Nancy M. who found it at Prudence Pennywise.

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