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Hearty Breakfast Cookies
Reviews:
November 10, 2003

I have been searching for just the right "healthy" cookie recipe for a long time. Usually I make "Ranger cookies" that have lots of good-for-you fillers but tend to be dry and crumble easily. This recipe just became my favorite! I like to bake things with nutritional value but ... really what makes a cookie a cookie is fat and sugar. A "health" cookie made with no fat, honey to sweeten and no eggs honestly isn't very satisfying. This cookie gives me a real "cookie fix" yet is versatile enough to be quite nutritional. I used natural peanut butter, substituted 4 egg whites for the 2 eggs (best to buy carton of pure egg whites), added 1/4 cup skim milk powder with the water, used all whole wheat flour (2 cups), and stirred in 1 c raisins, 1/2 cup mini choc chips, 1/2 cup chopped dates, 1 cup chopped walnuts. The dough is chunky so it helps to flatten it a little (to 1" thick or so). Also, I found they only needed about 15 min or less to bake -- they turned out slightly browned with firm tops but inside they were surprisingly "light"and soft. I used a wire wisk to beat the butter mixture and to add the whites and water. This may have helped. I also would try adding dried cranberries, and other nuts & seeds. I must say, I liked the results of this recipe so much that I have singlehandedly polished off 1/2 of the cookies in less than a week! May have to change the name to: "Hearty Breakfast, Lunch and Dinner Cookies"

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