Breakfast cookies

On the Food TV website, under healthy recipes, there is a list of 30 days of healthy foods/recipes from Ellie Krieger. She’s a health nut and has I think a lot of great ideas.  I saw these a few months ago, but put off making them because me + cookies is not a great combo, its hard for me to have just one, and these cookies serve 1 only.  BUT, they are very filling and with a piece of fruit and some tea or coffee, its plenty to have for breakfast.  Plus the whole recipe makes 12 cookies, at 190 calories per cookie.  I guess if you wanted to, you could make 6 giant cookies and that would be even better.  380 calories is still decent for breakfast calorie wise.  You can also freeze these individually after baking them, so you could bring one to work, heat it in the microwave for about 30-40 seconds and they’ll come out just like they did from the oven! 3/4 cup whole-wheat pastry flour 
1/2 cup all-purpose flour 
1/2 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon salt 
2 tablespoons unsalted butter 
1/4 cup canola oil 
1/4 cup dark brown sugar 
3 tablespoons granulated sugar 
1 egg 
1/4 cup (1 small jar) strained carrot baby food 
1 teaspoon vanilla extract 
1/2 cup rolled oats 
1/2 cup bran cereal flakes 
1/3 cup raisins 
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

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.

I didn’t buy baby food for this recipe.  I cooked a carrot and then mashed it, its pretty much the same thing.  But, hey, if you have babies around, I’m sure they wouldn’t mind if you borrowed some of their food!   AND, I don’t like raisins in cookies, so I used a 1/4 mini chocolate chips instead, and I didn’t add the walnuts either, but they still turned out great!