Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Breakfast Cookies

Recipe Name

Breakfast Cookies

Submitted by

girlie1mp

Recipe Description

This is fromMartha Stewart magazine

Quantity	2	Quantity Unit	Cookie Sheets	Servings
Prep Time (minutes)	25	Cook Time (minutes)	25	Ready In (minutes)	50

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2	cups	flour unbleached
2	cups	wheat flour, wholewheat
1 1/2	teaspoons	Baking Soda Powder, Frontier
1/2	teaspoon	course sea salt
4	sticks	unsalted butter, room tempature
3	cups	sugar, dark brown packed sugar
4	large	eggs
1 1/4	tablespoons	vanilla extract
4	cups	Quaker rolled oats
1	cup, sliced	almonds, raw
1/2	cup	pumpkin seed kernels, raw
1/2	cup	Raw Sunflower Seed Kernels
1/2	cup	coconut flakes, unsweetened
1/2	cup (not packed)	raisins, seedless
1/2	cup, sliced	1 cup Dried Mangoes
1/2	cup, cubes	Dried Papaya
1	cup	banana chips

Steps

Sequence	Step

1	Preheat oven to 350 degrees. Mix Flours, soda, and salt. In another LARGE bowl mix butter until light and fluffy. Add sugar and mix until well combined. Add eggs 1 at a time and mix well after each. Add vanilla and mix until just combined. Slowly add flour mixture and beat until well combined. Add fruits and nuts except for banana chips. Form dough into 16 cookies using 1/2 cup each. Top with banana chips. Bake until golden and firm, about 25 to 30 minutes. Let cool completely. Store in airtight container for up to a week.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact