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Joined: Dec 10, 2005

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Posted to Thread #6835 at 3:43 pm on Jun 6, 2007

link wouldn't work, here you go

Breakfast Cookies


Makes 28 Cookies

2 cups old-fashioned oats
1 1/4 cups whole-wheat flour
1 cup all purpose flour
1 cup Grape-Nuts cereal
1/2 cup wheat germ
1/2 cup oat bran
2 tsp. baking soda
2 cups (4 sticks) unsalted butter, room temperature
2 large eggs
1 cup (packed) golden brown sugar
1/2 cup sugar
1 Tbs. vanilla extract
1 cup almonds (about 5 oz.), toasted, coarsely chopped
1 cup pitted dates (about 8 oz.), chopped
14 whole pitted dates, split lengthwise in half

Preheat oven to 350 degrees Fahrenheit. Mix oats, both flours, Grape-Nuts, wheat germ, oat bran and baking soda in large bowl to blend. Using electric mixer, beat butter in another bowl until creamy. Add eggs, both sugars, and vanilla; beat until smooth. Add cereal mixture; stir just until blended. Mix in almonds, raisins, and 1 cup chopped dates. (Can be prepared 1 week ahead. Cover and chill. Let soften at room temperature before continuing.)

Line 2 heavy large baking sheets with parchment paper. Using a 2-oz. ice cream scoop or 1/4-cup measure as aid, scoop dough onto prepared baking sheets, spacing mounds 2 inches apart. Using damp fingers, press cookies to 1/2-inch-thick rounds. Press 1 date half into center to each cookies.

Bake cookies 1 sheet at a time until brown on top, about 15 minutes. Let cookies stand on baking sheet 10 minutes before transferring to rack to cool. (Can be made 8 hours ahead. Let stand at room temperature.) Serve slightly warm or at room temperature.

--Bon Appetit, August 2004


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