August 20, 2010

MMMMMM....COOKIES....:

Beat the back to school blues with Breakfast Cookies (King Arthur Fliour: Baking Banter)

These days many of us are up and on the go early, and full breakfasts just aren’t always part of the plan.

We know the deep-down truth about fast food even if it tastes good, and even many “healthy” granola bars on the market are loaded with artificial colors and unpronounceable ingredients. Not all, mind you. There are some great ones out there to serve to your family without a hint of guilt, but wouldn’t it be nice to whip up something delicious and be able to add just what YOU want for ingredients?

I’ve been making these Breakfast Cookies for nearly 20 years now. I’ve tweaked the original recipe many times over, quite a few since coming to work here at King Arthur. The greatest thing I’ve found about this recipe (besides sharing it with many, many parents of my students over the years) is that it’s very adaptable, and each person can really tailor it to their tastes. Don’t like coconut? Leave it out. Love walnuts? Throw ‘em in! To quote the famous jingle, “Have it your way!”


* 1/2 cup butter, softened
* 1 cup peanut butter
* 1 1/4 cups brown sugar
* 2 teaspoons vanilla extract
* 2 eggs
* 1/3 cup milk
* 1 1/4 cup King Arthur Unbleached All Purpose Flour OR King Arthur White Whole Wheat Flour
* 1/3 cup Hi Maize Natural Fiber Flour
* 1/3 cup dried milk. whole or non-fat
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 4 1/2 cups total add ins of your choice: raisins, coconut, barley flakes, oat flakes, granola, chocolate chips, dried fruit, nuts etc.

* 4 ounces butter, softened
* 9 1/2 ounces peanut butter
* 9 1/4 ounces brown sugar
* 2 teaspoons vanilla extract
* 2 eggs
* 3 ounces milk
* 5 1/4 ounces King Arthur Unbleached All Purpose Flour OR King Arthur White Whole Wheat Flour
* 1 1/3 ounces Hi Maize Natural Fiber Flour
* 1 ounce dried milk whole or non-fat
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 4 1/2 cups total add ins of your choice: raisins, coconut, barley flakes, oat flakes, granola, chocolate chips, dried fruit, nuts etc.

Directions

1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.

3) Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.

4) On low speed mix in the flour, Hi Maize fiber, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.

5) Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lines sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.

6) Bake the cookies for 18-22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely.

Posted by Orrin Judd at August 20, 2010 6:31 AM
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