Recipe courtesy of Ellie Krieger
Total Time: 32 min
Prep: 20 min
Cook: 12 min
Yield:12 cookies, serving size 1 cookie
Ellie Krieger bakes healthful and delicious cookies for breakfast.
3/4 cup whole-wheat pastry flour
1/2 cup harina común
1/2 cucharada de té de bicarbonato de sodio
1 cucharada de té de canela en polvo
1/2 cucharada de té de nuez moscada en polvo
1/4 cucharada de té de sal
2 cucharadas de unsalted butter
1/4 cup aceite de canola
1/4 cup azúcar morena
3 cucharadas de azúcar granulada
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
Watch how to make this recipe.
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.
2007 Ellie Krieger, All Rights Reserved
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