Hearty oatmeal anytime cookies

Do you like cookies? I like cookies. Who doesn’t like cookies? Recently I came across a few recipes for something called “breakfast cookies.” Again, what’s not to like? I fiddled with the recipes (you can, too) and ended up with a version that I like at any time of day. The kids gave them the double thumbs up, so you know it’s a winning recipe. These are thick, chewy, and packed with whole grains, oats and almonds, with a few chocolate chips tossed in for good measure. I even snuck in some wheat bran for an extra boost of fiber.

Keep them super fresh in a zippered bag in the freezer and pull one out when you’re on the go–it will thaw while you’re making the coffee and packing the lunches. I feel good about these as lunchbox treats and after school snacks, too. In fact, I’m already planning another batch without nuts that my kids can take as a mid-morning snack to their nut-free classrooms.

Hearty Oatmeal Anytime Cookies

makes 28 large cookies

1/4 cup honey

3/4 cup brown sugar

3/4 cup butter, softened

2 large eggs

2 tsp. vanilla

1/2 cup wheat bran

1 1/2 cups whole wheat pastry flour

1 tsp. salt

1 tsp. baking soda

2 cups rolled oats

3/4 cup chocolate chips

3/4 cup slivered almonds

Heat the oven to 350 degrees (325 degrees if you use dark nonstick cookie sheets). Mix the honey, sugar and butter until smooth. Add the eggs and vanilla and beat well. Add the remaining ingredients and mix just until combined. Scoop large cookies (I used a 1/4 cup ice cream scoop) onto parchment or silicone lined cookie sheets (6-8 cookies to a sheet) and bake about 13 minutes, until lightly brown and set. Cool completely on a wire rack before storing in an airtight bag or container.


Melissa Jerves writes about food, family and 21st century home economics on her blog, Home Baked.

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