This calls for dried apricots, but you could use any dried fruit. I tried it with raisins and swapped walnuts for pecans.
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1/2 cfirmly packed dark brown sugar
6 Tbspbutter, melted
1 1/2 cchopped walnuts, divided
1 cchopped dried apricots
2 cunbleached whole-wheat flour
1 coat bran
How to Make Breakfast Cookie
- 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.
- 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.