I hope that you are enjoying the new year! I need to get organized and find recipes for all of the different ingredients that I have picked up recently, but I’ll be honest I am not that quick. I did get two kitchen cupboards swapped so I am very happy about that. I will no longer try and get all my baking pans out of a cupboard with a tiny 10” wide door. Now items that I use infrequently are in that awkward cupboard.
We still have a lot of treats from the holidays around, so I decided to look in a different direction. I have been getting emails from a few baking sites, including Eating Well, for which I used to have a subscription. These are called breakfast cookies and with oats and dried fruit they are less decadent. I did make some changes, so they aren’t as healthy, but still in the right direction.
These called for cashew butter, but I ended up using peanut butter that I already had on hand. My store didn’t have lemons, so I substituted an orange. Instead of ½ cup flour and ½ cup whole wheat flour, I used 1 cup of all-purpose flour. I find dried blueberries to be a little grainy, so I used dried mixed fruit instead. Choose what you like, the recipe is flexible! So, my cookies aren’t quite as healthy as they could be, but they are lovely and not too sweet. They are a good way to start the new year.
2/3 cup packed brown sugar
1/4 cup butter, room temperature
1/2 cup nut butter (cashew, almond, etc.)
1 egg
Zest of 1 orange
2 tablespoons orange juice
1 tablespoon vanilla
1 cup old-fashioned oats
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup dried fruit (cherries, cranberries, etc.)
2/3 cup chopped pecans
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, combine the brown sugar, butter and nut butter and beat on medium until light. Add the egg, orange juice and zest, and vanilla, mixing again on medium to combine.
In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon and salt. With the mixer running on low, gradually add the oat mixture to the butter/brown sugar mixture. Mix until just combined. Folk in the dried fruit and chopped pecans.
Shape the dough into 1-1/2” mounds on the prepared baking sheets and gently flatten the cookies with the palm of your hand.
Bake for 12 to 15 minutes, rotating the baking sheets half-way through the cooking time. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe from Eating Well
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