Sunday, July 18, 2010
2/3 c. Vegetable oil
1/3 c. Unsweetened applesauce
1 c. Brown sugar, unpacked
1 tsp Vanilla extract
2 c. Flour
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1.5 tsp Cinnamon powder
2 c. Rolled oats
1 c. Special K cereal
1/4 c. Coconut shreds, unsweetened, medium
1/2 c. Flax seeds
1/2 c. Sesame seeds, toasted
3/4 c. Sunflower seeds, unsalted
3/4 c. Raisins
Preheat oven to 350˚F.
Creamed together the vegetable oil, applesauce and brown sugar using an electric beater. Beat in eggs one at a time. Stir in vanilla extract.
In a separate bowl, combined the flour, baking soda, baking powder, salt and cinnamon. Stir into creamed mixture.
Stir in oats, Special K, coconut shreds, flax seeds, sesame seeds, sunflower seeds and raisins.
Drop a walnut-size ball of cookie dough on a Silpat or greased cookie sheet.
Bake for 8-10 min. Check the cookies around 8 min. They should be done when the edges start to brown. Do no overcook.
Allow the cookies to cool on the Silpat for 5 min before transferring to a cooling rack.
We visit our in-laws every summer. They live in a very small town and one of the things we found lacking is the availability of fresh brewed coffee. We like to take morning walks with our son by the river (weather permitted). We discovered a local grocery store that sells all sorts of organic, natural foods and products, including freshly brewed fairtrade coffees and fresh baked goods. That little niche of heaven quickly became part of our morning routine.
While I was there this summer, I fell in love with their breakfast cookie. Even at $ 0.95 a pop, I simply couldn't say no to it. The cookie is always soft, chewy and not too sweet. I was determined to re-create this little nugget of delicious goodness when I get home from vacation.
I finally got around to it tonight and I thought I'd have to fiddle with the recipe a few times before getting it right. But I was wrong. OMG! These cookies are awesomely wicked!! They taste so good, so soft, so chewy. The unique flavours from the various seeds blended together very well, giving the cookie a subtle nutty aroma.
I started off this little experiment with a basic oatmeal cookie. I read some of the reviews and made a few modifications to make this a little healthier. I substituted the butter with oil and applesauce. I reduced the sugar by a half since I wanted this to be a breakfast treat, not a dessert. Also, I would like to be able to share this with my 2-year-old toddler, so I don't want to overload it with sugar. I have an old chocolate chip cookie recipe that uses a mixture of rolled oats and Special K cereal. The Special K gave the cookie a bit of a crunch and I love the texture of the cookie. So I incorporated the Special K in this breakfast cookie recipe as well.
I like the proportion of coconut shreds and the seeds. However, you can certainly adjust the amount of each ingredients to suit your taste. I also used a small golden raisin just for the fun of it but you can substitute that for your favourite raisins, or cranberries, or even chocolate chips.
I think this recipe is definitely a keeper. It's easy to do and it tastes great. Hubby gives his chocolate chip version two thumbs up and I loved my golden raisin cookies. I think this recipe is versatile enough that it'll keep everyone in the family happy.