Oat and Fruit Breakfast Cookies

For desert, Colleen prepared a breakfast cookies recipe. Well, there is no Mexican flavours in this recipe.

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The Oat and Fruit Breakfast Cookies are high in fiber just like the Jicama Salad and Black Bean Soup with Citrus Fruit. It is soft and chewy. This is a wholesome cookie that can occasionally take the place of a real breakfast.

Ingredients

  • 2/3 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (ignore if you use salted butter)
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup grated peeled apples
  • 2 1/3 cups rolled oats or quick cooking oats
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup currants

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Currants, also known as Zante currants come from Black Corinth grapes (sometimes called Champagne grapes). Like raisins, they have a significant amount of fiber, iron and potassium.

Source: via Colleen

Yield 16 large cookies

P/S: the kitchen doubled the recipe


Instructions

Oat-and-Fruit-Breakfast-Cookies-2Mix together flours, baking powder and baking soda, salt and cinnamon.
Oat-and-Fruit-Breakfast-Cookies-4In a large bowl, beat butter with brown sugar.

Beat in eggs.

Oat-and-Fruit-Breakfast-Cookies-6Then mix in grated apples.
Oat-and-Fruit-Breakfast-Cookies-7Stir in flour mixtures.
Oat-and-Fruit-Breakfast-Cookies-13Fold in currants, cranberries and oats.
Oat-and-Fruit-Breakfast-Cookies-9Place 1/4 cup balls of batter on parchment lined baking sheets. Flatten with a fork.

Bake at 350F for 17 to 20 minutes, or until golden brown on tops and bottom.

Let cool on rack.

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