Breakfast In A Cookie

The introduction to these glossy, packed-with-goodies cookies reads: “Wakeup feettofloor grabcookie outthedoor. PS – don’t forget shoes.” The recipe originated in the “Kid Approved Cookbook,” launched by the Kids Eat Smart Foundation of Newfoundland and Labrador, Canada.

2 eggs
1/2 cup honey
1/4 cup melted butter
1 cup shredded carrots
1 cup coarsely chopped walnuts
½ cup raisins
½ cup finely chopped dried apricots
½ cup chopped dates
1 cup all-purpose flour
1 cup quick-cooking rolled oats (not instant)
¾ teaspoons each, cinnamon and nutmeg
½ teaspoon baking soda
¼ teaspoon salt
1½ cups ring-shaped oat cereal, such as “Cheerios”

Line 2 large rimless baking sheets with parchment paper; set aside. In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside. In a separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in ring-shaped oat cereal.

Pour flour mixture over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain. Place dough by rounded tablespoonfuls about 1-inch apart on prepared baking sheet. Bake in top and bottom thirds of 350 degree F. oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes. Transfer to racks to cool. Store in airtight container at room temperature for up to 2 days, or freeze for up to 2 weeks.

Makes 30 cookies.


Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest