Breakfast Cookies

These are great for a breakfast on the go.

3/4 cup whole-wheat pastry flour
1/2 cup flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 TBS unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 TBS granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 tsp vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins or craisins
1/3 cup walnut pieces

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in mixing bowl 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 on low speed just until incorporated. Dough will be very sticky. Line a large cookie sheet with parchment paper. Using about 3 tablespoons of batter, form a ball and place on cookie sheet, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake at 350 for 12-14 minutes, until cookies are lightly browned but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Yield: 10-12 cookies

Source: Ellie Krieger

Kimberly