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Almond Cranberry Breakfast Cookie

breakfast cookie

You know me, always searching for a way to incorporate more sugar into my diet. Actually I wasn’t always like that but between my optimistic fatalism and my sweet genius husband’s penchant for all things laden with sugar…well you get the picture; this fabulous life is too short, pass the sugar.

We’ve been on a granola kick for most of this year. Fresh granola is so much tastier than anything that comes in a box and I really recommend you make a batch…once you do you may become addicted like have to make a huge batch every week just to support your granola habit. But today when I went to make granola I could only find two cups of oats…I thought I had a backup supply but apparently I’d already tapped into it.

I’d checked out a Martha Stewart cookie book from the library and I was thumbing through it looking for a blog-worthy cookie to make when I found a recipe for oatmeal date bars and it called for two cups of oats, yippee…just what I had on hand. I whipped up a batch with a few modifications from the original and they turned out nicely. They are very sweet, and incredibly dense and almost gooey, I think Dave is going to love them. The only drawback is that they don’t hold together well, they kind of fall apart and I’m not sure how to correct that, although it could be that I just cut them too quick. Anyways, the allspice and cinnamon is such an intoxicating combination and the almonds and cranberries make them a bit healthier. I’ll be making these again and of course if I stumble upon an improvement I’ll let you know.

Almond Cranberry Breakfast Cookie
adapted from Martha Stewart’s Oatmeal Bars with Dates and Walnuts
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2 cups old fashioned oats
¾ cup whole wheat white flour
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 ½ sticks of unsalted butter
2 cups dark brown sugar, packed
3 eggs
2 ½ teaspoons vanilla
1 cup dried cranberries
1 cup almonds, chopped

Preheat oven to 350°. Line the bottom of a 13”x 9” pan with parchment and brush the sides with butter.

Put one cup of the oats into the food processor and grind them to a fine consistency. Dump them into a bowl and add the other cup of oats, the flour, baking powder, salt, and spices. Stir to combine.

In another bowl cream the butter and sugar until its fluffy. Add the eggs and mix for several minutes until its shiny. Add the vanilla.

Add the dry ingredients to the wet and mix well to combine. Load it into the prepared pan and bake it for 25 - 35 minutes or until the top is golden brown and a knife comes out clean.

Cool before cutting.

August 19, 2008 | Filed Under baking, breakfast, cookie, food, recipe 

comments

12 Responses to “Almond Cranberry Breakfast Cookie”

  1. JEP on August 19th, 2008

    Mmm…these are quite delicious looking. I may like the dates a little better, tho’ Love your creative writing :)

  2. Jude on August 19th, 2008

    Love that dense moist texture. Looks great.
    Crumbly texture? No problem with me.

  3. grace on August 20th, 2008

    this looks fantastic! appropriate for breakfast, snack, dessert, or all three. :)

  4. holler on August 20th, 2008

    Those look really, really good! I would be over the moon to receive one of these for breakfast! However, I am not a morning person and I can’t see Graham whipping these up. I will have to change them to Almond Cranberry afternoon cookies :)

  5. Sarah on August 20th, 2008

    AMEN to life’s too short to worry about sugar! …I say as I eat ben&jerry’s out of the container. yikes, its not noon yet?

  6. peggy on August 20th, 2008

    can’t wait to try these….Mmmmm sugar.

  7. Katie B. on August 20th, 2008

    Breakfast cookie might be my new favorite food!

  8. Lori on August 20th, 2008

    I have to make granola every other week. I double the recipe. My kids and husband just love it. My recipe is very similar to yours. Mine does have some wheat germ in it. I will definitely be giving yours a go!

  9. Oakley Rhodes on August 20th, 2008

    Isn’t any cookie a breakfast cookie if you eat it in the morning?

  10. Erin @ The Skinny Gourmet on August 22nd, 2008

    I wonder if the omission of the dates contributed to the crumbly texture. Things like dates and figs can sometimes work like the paste of the culinary world. Then again, I suppose it depends on the moisture content of your dates relative to the fairly dry cranberries and almonds in use here. Then again, I always have cranberries hanging around and when I’m not living in West Africa, dates are rare for me.

    Ahh those heaping piles of sun dried dates on the market streets of Mali…but I digress.

  11. Jenna on September 8th, 2008

    You had me at breakfast cookie!! Cookie for breakfast; what could be better?

  12. pea and pear on October 17th, 2008

    Oh yum, this looks scrum and healthy. Super!!!

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