A concept that – theoretically, anyway – scores big.
The promise of a healthy, portable meal – in cookie form? Yes, please.
But if you’ve ever sampled one – or (like me), tried to make a batch at home – you’ve found that the results are almost always disappointing. Large-as-a-plate, dry-as-a-rock, you know. I’d long since given up on nailing this elusive baked good until I came across a recipe from Jenny (remember her?) in Bon Appetit. And since Jenny ranks high on my list of cooks-I-trust (what’s with all the hyphens-in-this-post???), I knew I’d be in good hands.
Allow me to introduce THE best breakfast cookie you’ll ever eat!
Seriously – they’re all the things:
Moist, flavorful and chewy, these not-too-sweet cookies are my go-to mid-morning snack (I’m just going with the hyphen thing at this point). And they keep really well too – more than a week on my counter in an airtight container.
And they use quinoa! Cooked, no less!
Give these a try and let me know what you think – I’m going to swap the almonds and cranberries for chopped pistachios and dried cherries next time………
from Bon Appetit
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. sugar
1/4 c. (packed) light brown sugar
1/4 c. honey
2 large eggs
1 t. vanilla extract
1/2 t. almond extract
3/4 c. whole wheat flour (see Note, below)
3/4 c. all purpose flour
1 t. kosher salt
1/2 t. baking powder
1/2 t. baking soda
1 c. cooked quinoa, cooled (read here for how to cook quinoa)
1 c. old-fashioned oats
1 c. dried cranberries (can substitute with any dried fruit)
1/2 c. slivered unsalted almonds (can substitute with any chopped, sliced or slivered nuts)
Preheat oven to 375; line 2 baking sheets with parchment paper.
Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Add both flours, salt, baking powder and baking soda. Beat on low speed till combined. Add quinoa, oats, cranberries and almonds and beat on low for a few seconds, till just combined.
Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.
Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. Store in an airtight container (layers separated by wax paper) at room temperature for up to one week; freeze for longer storage.
Note: A reader just checked in to report that she substituted the flours used above with an equal amount of Cup4Cup gluten-free flour, with great success!
This delicious recipe brought to you by Sheri Silver
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