Brampton Prune and Almond Breakfast Cookie

This tasty cookie packs a lot of “good for you” stuff. It’s
a wonderful cookie to pack for a breakfast picnic or a snack. We like to have
it on hand when we have business people that are in a big rush to get going.
Yields: 18 – 20 3½“ cookies
 
INGREDIENTS:
1 cup unbleached flour
1 cup whole wheat flour
½ cup wheat germs
¾ tsp. baking soda
½ tsp. salt
1 cup unsalted butter, (2 sticks), at room
temperature
1 ½ cups light brown sugar, packed
2 large eggs, at room temperature
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 cups rolled oats (old fashioned)
1 ½ cup toasted almonds, copped
1 ½ cup dried prunes, chopped into ¼ inch pieces
DIRECTIONS:
 
Preheat oven to 300 degrees.
In a large bowl mix first 5 ingredients.
Remove 2 tablespoons and set aside in a small bowl.
Sprinkle the 2 tablespoon of reserved flour over the chopped
prunes and mix well and set aside. (Prunes are stick in this helps to keep them
separated when mixing into the other ingredient.)
In the bowl of a standup mixer cream butter and light brown
sugar on high speed, a minute or two. When fluffy add eggs one at a time,
mixing well between each addition. Add both extracts and mix well again.
Mix oats into flour mixture.
Remove bowl from mixer and add flour mixture. With a large
spatula fold dough gently until barely mixed.
Add toasted almonds and prepared prunes and mix until well
distributed.
Use a 3 inch ice cream scoop to make cookie balls.
At this point they can be frozen for a later use.
To bake them off, arrange cookies on a cookie sheet 2 inches
apart and bake for 20 min.
Serve 1-2 cookies per person.
Enjoy!

 

Brampton Bed and Breakfast Inn
Danielle hanscom
Bed and Breakfast Foodie

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