Usually once a week we eat something for breakfast that is a little special. Cereal bars from Trader Joe’s are to my kids what dark chocolates are to me. I don’t pretend to understand them. But, I am more than happy to compromise once a week and grab a prepackaged something requiring me to just open the wrapper and a meal is served. A rare occurrence, for sure, in our house. (Well, mommy guilt requires that I add a truly healthy smoothie as well – but how hard is that, really?)
On an even more rare occasion, I actually bake cookies for breakfast. I am not saying these qualify as a health food or anything, but they are far better than most sweet morning treats. You can indulge and feel, well, not quite as guilty.
This week I added dried cranberries, chopped walnuts and some chocolate chips. YUM.
by Blessed Roots Farm (blessedrootsblog.wordpress.com)
(This will make 4 dozen small cookies, or 2 dozen huge ones. We like huge.)
2 sticks butter, softened
3/4 c. sucanat (brown sugar would work)
2/3 c. honey (or another 3/4 c. brown sugar)
2 tsp. vanilla
1/4 tsp. salt
2 c. flour (I use white whole wheat)
1/4 c. ground flax seeds
1/2 tsp. baking soda
1 tsp. baking powder
2 c. rolled oats
- 1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. dried cranberries or raisins, 1 c. chocolate chips, 2/3 c. chopped nuts
Preheat oven to 350 degrees. In a large bowl, cream together butter, sucanat and honey. Add eggs one at a time and stir until combined. Mix in vanilla and salt. In a smaller bowl, mix together flour, flax, baking soda, baking powder, and cinnamon and nutmeg if you are adding those. Add dry ingredients to wet, and stir until combined. Add rolled oats and stir. Add optional add-ins like nuts or dried fruits and stir. Drop onto prepared cookie sheets, press flat slightly, and bake for 10-14 minutes depending on the size of your cookies.
They freeze beautifully as well – eat half this week, freeze the rest, and you save yourself the work next time!