Breakfast in a Cookie

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.

Breakfast in a Cookie
Breakfast in a Cookie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

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

Directions

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.)

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