BREAKFAST COOKIES
Provided by Ellie Krieger
Categories dessert
Time 32m
Yield 12 cookies, serving size 1 cookie
Number Of Ingredients 17
Steps:
- Place rack in center of oven and preheat oven to 350 degrees F.
- Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over 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 between 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 until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 189 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 21 milligrams, Sodium 125 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
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Steven Hay Riddell
[email protected]I'm not usually a fan of breakfast cookies, but these were surprisingly good! The texture was soft and chewy, and the flavor was perfect.
Toheed Nadeem
[email protected]These cookies were a bit too sweet for my taste, but overall they were good.
s1zz3 b0y
[email protected]These cookies were amazing! I loved the combination of flavors and textures. I will definitely be making them again.
Javed Tahir
[email protected]I thought these cookies were just okay. They were a bit too dry for my taste.
Japie Lepele
[email protected]These cookies were delicious! I will definitely be making them again.
Erica Ramirez
[email protected]I'm not a huge fan of breakfast cookies, but these were pretty good. I especially liked the crispy edges.
Your daughter
[email protected]These cookies were phenomenal! I loved the way the oats and peanut butter complemented each other.
Mama Alag
[email protected]These cookies were a bit bland. I think I should have added more spices to the batter.
NEXFEX MANISH
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Shahin alam Hridoy
[email protected]These cookies were so easy to make and they taste incredible! I'm so glad I found this recipe.
Jimoh Olamide
[email protected]I thought these cookies were just okay. They were a bit too dense for my taste.
Eunice Chiwamba
[email protected]These cookies were amazing! I loved the combination of flavors and textures. I will definitely be making them again.
Muqeet Qureshi
[email protected]These cookies were a bit dry. I think I should have added more milk to the batter.
peter miracle baby comedy
[email protected]I followed the recipe exactly and the cookies turned out perfectly! They were soft and chewy on the inside and crispy on the outside.
PENNY English
[email protected]These cookies were a bit too sweet for my taste, but overall they were good.
pakistan king
[email protected]These cookies were easy to make and turned out great! I used almond butter instead of peanut butter and they were still delicious.
TUSHAR ACHARYA
[email protected]I'm not usually a fan of breakfast cookies, but these were surprisingly good! The texture was soft and chewy, and the flavor was perfect.
Larry Goodman
[email protected]These breakfast cookies were a hit in my household! They were easy to make and tasted delicious. I loved the combination of oats, peanut butter, and chocolate chips.