breakfast cookie

Name: Breakfast Cookie
Prep time: 15 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1/2 cup(s) firmly packed dark brown sugar; 6 tablespoon(s) butter, melted; 1/4 cup(s) honey; 2 large eggs; 1 1/2 cup(s) chopped walnuts, divided; 1 cup(s) chopped dried apricots; 2 cup(s) unbleached whole-wheat flour; 1 cup(s) oat bran

81 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Mar 5, 2014

My good friend, Jessica, just sent me this recipe she found in a magazine. She knew I'd been looking for a similar recipe for a breakfast cookie. This calls for dried apricots, but you could use any dried fruit. I tried it with raisins and swapped walnuts for pecans.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 1 dozen

Ingredients

1/2 cup firmly packed dark brown sugar
6 tablespoons butter, melted
1/4 cup honey
2 large eggs
1 1/2 cups chopped walnuts, divided
1 cup chopped dried apricots
2 cups unbleached whole-wheat flour
1 cup oat bran

How To Make breakfast cookie

Step 1

Preheat oven to 350 degrees. In a large bowl, beat sugar, melted butter, and honey at medium speed with an electric mixer until combined. Add eggs, one at a time, beating well after each addition. Add 1 cup walnuts, apricots, flour, and oat bran, beating until well combined (mixture will be thick). Drop dough in 12 equal portions on baking sheet, spacing 2 inches apart. Top evenly with remaining 1/2 cup walnuts.

Step 2

Bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool completely. Store in an airtight container up to 5 days.
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