Since you asked so kindly here is the recipe to my breakfast cookies!!! All my recipes are in grams. Cups and ounces get me all confused so if you don't have a scale you can google the conversions for most ingredients. Happy baking!
For one large batch of Breakfast Cookies you will need:
Cream the butter and sugar in a stand up mixer fitted with a paddle attachment. Add one egg at a time and mix well. Add the vanilla extract. In a medium size bowl measure out the flours, baking soda, cinnamon and salt and stir to combine. Slowly add it to your butter and sugar while the mixer is running on low. Slowly add the oats, then the raisins and nuts stirring just to combine. I often hand mix the nuts in to finish the dough.
Using an ice cream scoop or two spoons make little balls and place them close to each other on a baking sheet. Put the baking sheet in the freezer for at least an hour. Once they are frozen put most of them in a ziplock freezer bag and a few on a baking sheet for immediate enjoyment.
Heat the oven to 350F. Once the oven is hot put the sheet with a few cookies in and bake for 10-16 minutes depending on the size of your cookies. They always look way too gooey when you take them out but that's when they are just right! Repeat every day until gone. Enjoy with a cold glass of milk for the ultimate morning pleasure.
Saturday Farmers Market 9-12pm starts this week!
This Weeks Bread Choices:
Country Sourdough, Polenta Sandwich and KAMUT® Wheat Sandwich loaves available both markets
As you all know I love bread and I could have it for breakfast, lunch and dinner everyday! Toast with any kind of topping and I am good to go. When we are short on bread around the house we get grumpy. Some days though I really crave Muesli or cereal for breakfast or an afternoon pick me up, just something crunchy in milk with fruit. The other day I came across a write up of Milk Toast and I couldn't get it out of my mind. I never found the recipe again, but the idea of using old bread and