I can totally admit that I love dessert for breakfast. I love a slice of pie early on a fall morning. I cannot pass up a chance to eat cheesecake with my coffee. Fruit crisps in the wee hours of the morning? Of course! Until now I felt a bit guiltier eating cookies for breakfast. This is your chance to enjoy cookies right out of bed – guilt free!
3/4 cup of packed brown sugar
1/4 cup of butter, melted
2 large eggs
1 teaspoon of vanilla extract
1 cup of flour
1/2 cup of whole wheat flour
1/2 cup of wheat bran
1/2 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon ground cloves
1/4 cup of finely chopped dried figs
1/4 cup of sweetened dried cranberries
1/4 cup of chopped pecans
2 teaspoons of granulated sugar
1. Preheat oven to 350F.
2. Combine brown sugar, butter, eggs and vanilla in a large bowl.
3. In a large bowl, combine flour, wheat flour, bran, baking soda, cinnamon, and cloves, stirring with a whisk. Stir in chopped figs, cranberries and pecans. Add flour mixture to egg mixture, stirring just until moist.
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 350F for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
Yield: Makes 10
Source: Adapted from Cooking Light
Originally posted on Canela & Comino on Apr 17, 2008.