Directions: |
Directions: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, bran flakes, raisins, coconut 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. Scoop about 2 tbsp of batter out for each cookie- Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
Place rack in center of oven and preheat oven to 350 degrees F.
Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely. |
Personal
Notes: |
Personal
Notes: Perfect for anyone who is running out the door in the morning- and way better than a store-bought granola bar! A couple of things to note- this batter if very messy, it’s more sticky than a traditional batter. And although this is a cookie, the texture is more like a scone. Also, this batter makes only 12-14 cookies…so it’s a fast process if you don’t want to have the oven on very long in the summer heat!
|
This recipe for Breakfast Cookies! is from