Breakfast in a Cookie

By Nickel

The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feet-to-floor grab cookie out the door. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.

Ingredients

• 2 eggs
• 1/2 cup(125 mL liquid honey
• 1/4 cup(50 mL) (50 mL) butter, melted
• 1 cup(250 mL)shredded carrots
• 1 cup(250 mL)coarsely chopped walnuts
• 1/2 cup(125 mL)raisins
• 1/2 cup(125 mL) finely chopped dried apricots
• 1/2 cup(125 mL)chopped dates
• 1 cup(250 mL)all-purpose flour
• 1 cup(250 mL) quick-cooking rolled oats, (not instant)
• 3/4 tsp(4 mL) cinnamon
• 3/4 tsp(4 mL) nutmeg
• 1/2 tsp(2 mL) baking soda
• 1/4 tsp(1 mL) salt
• 1-1/2 cups(375 mL) oat cereal rounds, such as Cheerios

Details

Servings 30

Preparation

Step 1

Line 2 large rimless baking sheets with parchment paper; set aside.

In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside.

In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in ring-shaped oat cereal.

Pour flour mixture over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.

Place dough by rounded tablespoonfuls (15 mL) about 1 inch (2.5 cm) apart on prepared baking sheet. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.

Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)