Freshly baked breakfast cookies!
I have been gone for a while, mainly because I haven’t been cooking as much as I used to. And I haven’t been cooking as much because Hubby and I have been following Weight Watcher’s to lose and maintain weight. Believe it or not, we actually eat out more than we used to because we go to places where it’s easy to track the number of Weight Watcher’s Points.
Since October, I have lost my goal of 7 pounds and kept it off, but the big news is that Hubby has lost over 50 pounds and he’s still going strong! Not only that, but neither of us are ever starving like what we imagined we would be on a diet.
One of the ways I have striven to be supportive of Mike as he loses weight is to make him healthy Breakfast Cookies using Cooking Channel TV’s Elie Krieger’s Breakfast Cookies recipe. Mike has said this has become his favorite meal and that he daydreams about these cookies. I can personally attest that they are delicious and, if you’re on Weight Watcher’s, they’re only 5 PointsPlus a piece! Enjoy the recipe!
Elie Krieger’s Breakfast Cookies (from the Food Network)
Ingredients
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 1/4 cup (1 small jar) strained carrot baby food
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup bran cereal flakes
- 1/3 cup raisins
- 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remainingbatter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
PS — I forgot to mention that I switched out the raisins in the recipe for chocolate chips. Neither of us are big raisin fans and the Points listed in the article are calculated with the chocolate chips. Yum!
YUM!!! I love this recipe! It is SO healthy!! Gotta love Elie!
Elie is great! I’m a big fan of Barefoot Contessa but for those of us trying to manage our weight, she does love her butter and sugar just a little too much. Elie has become my “new” Barefoot.
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