…cookies definitely are appropriate for brunch!
Ok, maybe they’re not a traditional morning food option, nor are they a healthy way to start your day, but who can turn down the occasional brunch cookie? Not me.
I made peanut butter M&M cookies earlier this week, and I would be lying if I said I didn’t have half of one as I headed out the door for work on Tuesday. Here’s the thing–it is possible to find relatively healthy cookie recipes that are filled with oats, dried fruit, nuts and other good-for-you ingredients. If you’ve got to have a sugar fix first thing, you might as well get some nutrition out of the deal. Right?
Long Family Cookies (the not-so-healthy option)
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 2 tsp. vanilla
- 2 cups add-ins: chopped Snickers, M&Ms, chocolate chips, nuts, etc.
Preheat oven to 300. In medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and add-ins and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Healthy Breakfast Cookies (adapted from 101CookingForTwo)
- 2 cups bran flakes
- 2 cups oatmeal (not quick)
- 2 T wheat germ
- 1 1/2 T cinnamon
- 1 egg beaten
- 1/2 cup plan nonfat yogart
- 1 cup unsweetened applesauce
- 1 t vanilla
- 1/3 c honey
- 1/2 cup dried skim milk
- 1 t baking powder
- 1 t baking soda
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Preheat oven to 350 convection.
In a large bowl place the 2 cups of bran flakes and using your hands and a large spoon, crush. Add the oatmeal, wheat germ and cinnamon and mix well. Set aside.
In the stand mixer bowl crack and place egg. Beat on a medium speed for a few moments. Add yogurt, applesauce, vanilla, honey and skim milk powder. Turn on mixer and mix well. Add baking powder and soda and again mix well.
With mixer on medium, slowly add the bran flake mixer to the yogart mixture. After well mixed, add chopped walnuts and raisins.
Cover two half sheet pans with parchment paper. Using an ice cream scoop, place scoops of dough about 6 per sheet, flatten slightly. Bake for 16-18 minutes. If doing two sheets at a time, rotate after 8 minutes.
These probably aren’t as indulgent as the first recipe, but if you must have your cookie fix and you aren’t into the sugar-coma-at-8am thing, they’re worth a shot. Enjoy!