Doc Mom's Breakfast Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup raisins1/2 cup craisins1 cup water3/4 cup softened butter1 1/2 cup splenda2 eggs1 tsp vanilla extract1 1/2 cups whole wheat white, or whole wheat pastry flour1/2 cup whole wheat flour1/4 cup wheat germ1/4 cup flaxseed, milled1/4 cup wheat bran1/4 cup oat bran1 tsp baking powder1 tsp baking soda1 tsp salt1 1/2 tps cinnamon, ground1 cup quick oats1/2 cup rolled (old fashioned) oats1/4 cup chopped pecans1/4 cup sliced or chopped almonds3/4 cup dark chocolate chips
Put raisins and craisins with water in a microwave safe bowl, and microwave on high for 3 minutes (can be boiled on stovetop in pan instead). Let set a few minutes, then drain, reserving liquid. Add enough water back to the liquid to make 3/4 cup, if needed.
Heat oven to 400 degrees.
Cream butter, splenda (or sugar if preferred), eggs, and vanilla. Add reserved liquid and stir.
In another bowl, blend together flours, wheat germ, flaxseed, brans, baking soda, baking powder, salt and cinnamon.
Stir dry ingredient mixture into moist mixture.
Add oats, nuts, chocolate chips, and raisins/craisins and mix.
Drop by 1/4 cup onto ungreased cookie sheet. ( I like to make them nice and uniform by using the 1/4 measure to make them nicely round. I sometimes have to flatten them a little, depending on the shape of the measuring cup).
Bake about 8 minutes. Do not overbake in order to keep soft. They will harden up some as they cool. Cool 2 minutes on the pan then remove.
After completely cooled, wrap in cellophane for individual servings, or place in airtight container.
Makes about 24 cookies= 24 servings
Lasts 5-7 days in container at room temperature, or up to 2 weeks in refrigerator.
Number of Servings: 24
Recipe submitted by SparkPeople user SKLEIN3262.
Heat oven to 400 degrees.
Cream butter, splenda (or sugar if preferred), eggs, and vanilla. Add reserved liquid and stir.
In another bowl, blend together flours, wheat germ, flaxseed, brans, baking soda, baking powder, salt and cinnamon.
Stir dry ingredient mixture into moist mixture.
Add oats, nuts, chocolate chips, and raisins/craisins and mix.
Drop by 1/4 cup onto ungreased cookie sheet. ( I like to make them nice and uniform by using the 1/4 measure to make them nicely round. I sometimes have to flatten them a little, depending on the shape of the measuring cup).
Bake about 8 minutes. Do not overbake in order to keep soft. They will harden up some as they cool. Cool 2 minutes on the pan then remove.
After completely cooled, wrap in cellophane for individual servings, or place in airtight container.
Makes about 24 cookies= 24 servings
Lasts 5-7 days in container at room temperature, or up to 2 weeks in refrigerator.
Number of Servings: 24
Recipe submitted by SparkPeople user SKLEIN3262.
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 11.1 g
- Cholesterol: 33.2 mg
- Sodium: 180.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.7 g
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