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.
Servings: 30
Ingredients:
-
2 eggs
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) butter, melted
1 cup (250 mL) shredded carrots
1 cup (250 mL) coarsely chopped California walnuts
1/2 cup (125 mL) raisins
1/2 cup (125 mL) finely chopped dried apricots
1/2 cup (125 mL) chopped dates
1 cup (250 mL) all-purpose flour
1 cup (250 mL) quick-cooking rolled oats (not instant)
3/4 tsp (4 mL) each cinnamon and nutmeg
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) ring-shaped oat cereal, such as Cheerios
Preparation:
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 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 (15 mL) about 1 inch (2.5 cm) apart on prepared baking sheet. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.
Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)
Tags:
Cookies-Bars-Squares; Breakfast and Brunch; Eggs; Sugar/Sweets; Vegetables; Grains; Fruits; Nuts; Bake; For Kids;
Source
© CanadianLiving.com
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