Yep, its cookies for breakfast! Yahoo. I love it when that happens. I also love anything oaty, nutty, dried fruity. I’m weird like that. It doesn’t even fit my personality but I am a true worshiper of what I call “trail food”. The problem is, I will mindlessly eat these types of foods because I think, “hey this is healthy”. And it is, but the calories can add up quick.
Anyway, I love that the base of these cookies are oats and more oats with nuts and seeds thrown in. It’s the perfect breakfast on the go because it’s filling and fits well with coffee or tea. Honestly, when I was making this cookie, once the butter and sugar was mixed with all the yummy ingredients, I could have eaten it all with a spoon right then. No baking required. It tasted so good. Yes, I’m a sick-o.
Even my husband who is a hater of the so-called ”trail food” liked this cookie. Like, really liked it. I got a nod and mumble that said, “this is good”. Score. Maybe he’ll help me eat them all, so I don’t eat them all. We’ll see.
So if you love granola-type foods like this…please try these…you will love…..
Oat-Nut-Cherry-Chip Granola Cookies
Adapted from Cuisine at Home
Makes about 16-18 cookies
3/4 cup golden brown sugar
1/2 cup unsalted butter
1/2 cup clover honey
1/4 cup water
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
3 cups old-fashioned oats
2/3 cup (3 oz) dried tart cherries
1/2 cup toasted wheat germ*
3/4 cup slivered almonds
1/2 cup sweetened coconut
2/3 cup sesame seeds
1/2 cup pepitas
1/2 teaspoon kosher salt
1/2 cup mini-chocolate chips
Preheat oven to 350o F and line cookie sheets (that do not have sides) with parchment.
In a large saucepan, combine brown sugar, butter, honey, water and salt. Warm up over low heat until sugar and honey melt. Remove from heat and add vanilla.
In a large bowl combine dry ingredients (except for the chocolate chips) and add to honey mixture. Combine well as you want all the liquid to be soaked up by the dry ingredients. Add chocolate chips only when the mixture has cooled and the chips won’t melt.
Using a 1/4 cup measuring cup, scoop up a level amount of oat mixture and place on prepared cookie tray. You might have to squeeze mixture together to form it once on the tray, making the top flat. Make sure cookies are 4″ apart. Bake 14-18 minutes or until set and golden. I removed my cookies once I saw the edges were getting brown.
Slide cookies off the tray by pulling the parchment paper off with the cookies on top; slide onto a flat surface. If any of your cookies seem like they are not sticking together just push them together with your hands while they are still warm. As they cool, they will stick. Wait until completely cool to serve. Will keep for a week in a tightly covered container.
**Update…It just so happens to be National Oatmeal Cookie Day…who knew!
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