Wednesday, December 16, 2009

FNCCC - Week 15 - Ellie Krieger


This week's featured chef is Ellie Krieger. She hosts the show, Healthy Appetite and had a number of recipes (mostly healthy!) to choose from. I had several bookmarked but decided on the Breakfast Cookies because I had just gone through my pantry and had to make something with carrot baby food. Perfect~!
I usually add a pinch more of this and a little less of that, but I followed this recipe pretty much exactly and they turned out wonderfully. So yummy. The girls were thrilled to have cookies for breakfast!


Breakfast Cookies
2007 Ellie Krieger, All rights reserved
Makes 12 cookies
Ingredients
3/4 cup whole-wheat pastry flour (only had plain whole wheat)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (used melted coconut oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (Total flakes)
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (omitted)

Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
So what did you cook? Link your post to MckLinky below. Next week is Emeril....I bet you can find something of his you would love to make (or are making something of his already).


7 comments:

  1. These looked really good when I was searching through her recipes but I was feeling too lazy to make carrot baby food for them *L* My mom has a really good breakfast cookie recipe too that I need to get from her but it makes enough cookies for 87 people!

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  2. I thought about making them too :) Do you think you could omit the nuts and they'd still be tasty?

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  3. I almost made that recipe too, but went with the triple chocolate instead. So glad you guys enjoyed them, I will have to keep them in mind, I know my boys would love cookies for breakfast also.

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  4. Cookies for breakfast! Yes please!

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  5. bother, mclinky randomly isn't showing up now, and I can't see all of the links to go visit everyone else.

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