BAKERY-STYLE BREAKFAST COOKIES

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Bakery-Style Breakfast Cookies image

These cookies will make your mouth sing! If you love the flavor thar toasted nuts have, you will love these cookies. They are not a doctored up oatmeal cookie, but like a really good energy bar/cookie. These have been adapted from a bakery called "Tutti's" in Montecito, CA.

Provided by Roxygirl in Colorado

Categories     Breakfast

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.

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