Recipe Name Breakfast Cookies Submitted by girlie1mp Recipe Description This is fromMartha Stewart magazine Quantity 2 Quantity Unit Cookie Sheets Prep Time (minutes) 25 Cook Time (minutes) 25 Ready In (minutes) 50

Ingredients Amount 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.