Hearty Breakfast Cookie
This cookie is so packed with fruit, nuts and fiber that it leaves power bars in its dust.
Makes: 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ½ cup butter
- ½ cup margarine (or other vegetable oil-based spread)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1-1½ cups self-rising flour
- ½ cup whole-wheat flour
- 1 cup oats
- ½ cup flaxseed meal or wheat bran
- 1 cup dried cranberries
- 1 cup dried apricots, dates or plums, chopped
- 2 cups walnuts, chopped
Instructions
- Preheat oven to 350 degrees.
- Cream together butter, margarine, sugars, eggs, salt and cinnamon.
- Stir in 1 cup self-rising flour, whole wheat flour, oats and flaxseed meal. If sticky, add an additional ½ cup self-rising flour. Fold in fruits and nuts.
- Scoop onto cookie sheets, 12 per sheet. Bake for 10-13 minutes or until light tan.
Tips & Notes
In addition to butter, this recipe calls for margarine, because hydrogenated fat (vegetable oil) enhances the texture in a way that butter cannot and creates a lighter cookie. If you do not wish to use margarine, there are many alternatives ??? just look for oil-based spreads in the dairy or dairy alternatives department of your grocery store.
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