Hearty Breakfast Cookies2012-08-17
We saw this recipe in Martha Stewart Living that originated from Randell Dodge of Red Barn Bakery. These are a great grab and go breakfast to go with your coffee. We have made some modifications from the original recipe but nothing radical. Next time we may try these will less sugar or a low calorie substitute. The original recipe also said the yield was 8 large or 16 small cookies. We made more than 16 and our cookies were 3 inches or larger in diameter. One of these will fill you up and has a large fat and carbohydrate content.
These were tested at Elaine’s breakfast club on August 17, 2012.
Yield (24 cookies)
2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
2 cups (4 sticks) unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
3/4 cup raw sunflower seeds
1/2 cup shredded coconut
1/2 cup currants
1/2 cup finely chopped dried mango
1/2 cup finely chopped dried granny smith apple
1 cup dried banana chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. (note we had to reuse one to bake leftover batter)
Sift the flours, baking soda, and salt into a large bowl and mix; set aside.
In a large stand mixer bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition and scraping down the sides as necessary. Add vanilla and mix just to combine. (Note if you have a standard size stand mixer this will be overflowing to the top by the time you are done; if you lucky to have a 6 quart you will do better)
With the mixer on a low speed, slowly add flour mixture allowing the mixer to stir it in until well combined. Add oats, almonds, sunflower seeds, coconut, currants, mango, and apples; mix to combine.
Form dough into 3/4 inch thick patties about 3 inches in diameter. One standard ice cream scoop works well. Place on prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.
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