Continuing with my attempts to force myself to eat breakfast in the morning, I've made these delectable "cookies." Similar to the Quaker Oats breakfast cookies but not even remotely as gross or processed, these do not resemble muffin tops as the description says. They're definitely dense and cakey, but in a good way. Because I had a recent revelation that I love Fig Newtons, I was not afraid to try dried figs. It was fun to make something with them. These cookies do taste "healthy" but they're very good. I am hoping they keep up for the rest of the week so I can eat them for breakfast! I would make these again. They are very yummy.
Breakfast Fig and Nut "Cookies"
Cooking Light, 7/06
These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast after a morning workout.
3/4 cup packed brown sugar
1/4 cup butter -- melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour -- (about 4 1/2 ounces)
1/2 cup whole wheat flour -- (about 2 1/3 ounces)
1/2 cup unprocessed bran -- (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4. Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.