BAKERY-STYLE BREAKFAST COOKIES

Bakery-Style Breakfast Cookies image

Provided by Roxygirl in Colorado

Time 35m

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 16

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 teaspoons baking soda
2 cups unsalted butter, room temperature
2 large eggs
1 cup packed golden brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 cup almonds, toasted, coarsely chopped
1 cup raisins
1 cup chopped pitted dates
14 whole pitted dates, split lengthwise in half

Steps:

Preheat oven to 350°F.
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 large bowl until creamy.
Add eggs, both sugars, and vanilla and beat until smooth.
Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
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 (I use Silipat mat).
Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
Using damp fingers, press cookies to 1/2-inch thick rounds.
Press 1 date half into center of each cookie.
Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
(Can be made 8 hours ahead and let stand at room temperature).
Serve at room temperature or slightly warm.