Ingredientes para Bakery Style Breakfast Cookies
- 2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup Grape-Nuts cereal
- 1/2 cup wheat germ
- 1/4 cup oat bran
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1/2 cup raisins
- 1 cup chopped dates
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Cómo preparar Bakery Style Breakfast Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 cup Grape-Nuts cereal, 1/2 cup wheat germ, 1/4 cup oat bran, and 1 teaspoon baking soda. Mix well to combine.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter using an electric mixer until light and fluffy.
- Add 2 large eggs, 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Beat until smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Stir in 1 cup sliced almonds, 1/2 cup raisins, and 1 cup chopped dates.
- Optional: Prepare 1 week ahead. Cover and chill the dough. Allow to soften at room temperature before proceeding to step 10.
- Line two large baking sheets with parchment paper.
- Using a 2-ounce cookie scoop or a 1/4-cup measuring cup, scoop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Using damp fingers, gently press each cookie to a 1/2-inch thickness.
- Press one date half into the center of each cookie.
- Bake one sheet at a time for 15-18 minutes, or until golden brown on top. Rotate baking sheets halfway through for even baking.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Serve at room temperature or slightly warmed. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
44g
Carbs
12g