Doc Mom's Breakfast Cookie
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Doc Mom's Breakfast Cookie calories by ingredient
Introduction
I came up with this recipe to be a quick, nutritional, high fiber, low calorie breakfast. You can use granulated sugar in place of splenda. You can use alternative dried fruit and nuts to add variety. I have made 10 different varieties of them adding things like pumpkin, apples, and using butterscotch chips. I came up with this recipe to be a quick, nutritional, high fiber, low calorie breakfast. You can use granulated sugar in place of splenda. You can use alternative dried fruit and nuts to add variety. I have made 10 different varieties of them adding things like pumpkin, apples, and using butterscotch chips.Number of Servings: 24
Ingredients
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1/2 cup raisins
1/2 cup craisins
1 cup water
3/4 cup softened butter
1 1/2 cup splenda
2 eggs
1 tsp vanilla extract
1 1/2 cups whole wheat white, or whole wheat pastry flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup flaxseed, milled
1/4 cup wheat bran
1/4 cup oat bran
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tps cinnamon, ground
1 cup quick oats
1/2 cup rolled (old fashioned) oats
1/4 cup chopped pecans
1/4 cup sliced or chopped almonds
3/4 cup dark chocolate chips
Directions
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.
Member Ratings For This Recipe
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1HAPPYSPIRIT
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