Wednesday, April 21, 2010

Cookies... for breakfast?

If you're of my generation that line may bring back memories of Saturday morning commercials for a certain sugar filled cereal...  but what we've got going here is a whole different animal!  Last week I had some soured milk that I needed to use up and I felt like making something different for breakfast.  I decided to try out the recipe for Breakfast Cookies at Heavenly Homemakers.

Since I started cooking with soaked grains I have been missing cookies something terrible!  The only cookie recipes I have found either require sprouted flour or are macaroons (nothing against macaroons, but it's not quite the cookie experience I was craving).  The first time I made this recipe I soaked it for 12 hours, the second time was closer to 24 (which is much better for you).

"Soaked" Oatmeal Cookies
Makes about 50 cookies (unless you make giant ones)

The recipe calls for 1 c. melted butter, but I melted 1/2 c. butter with 1/2 c. coconut oil.  Stir that together with 2 c. flour and 2 c. oats, then add in about 1/2 to 3/4 c. of  buttermilk (I added a tablespoon of kefir to my soured milk to make sure it was cultured).  You want to mix well so that everything is moistened & you will have something that is a very thick oatmeal consistency.
Cover and let sit for 12 to 24 hours.  For the next step you better get ready, because you are going to get a good arm workout!  What was oatmeal consistency has now become much more cement-like!  Use a sturdy spoon to start breaking it up.  I added the 2 eggs & 1 t. vanilla at this point, as well as 1/2 c. honey (the recipe calls for 3/4 c., but because these were for breakfast I didn't want them too sweet) & I began to work that moisture into the dough.
Eventually it will begin to get smooth and you can add a teaspoon each of salt, cinnamon, and baking soda.  Once that is thoroughly mixed in add 1 c. raisins (my raisins were low so I only had 1/2 c.).  Preheat your oven to 350 and get out your cookie sheets & parchment paper (optional).  I was using a cookie scoop, so my cookies were not "giant" like the original recipe.  I filled two very large cookie sheets and baked them one sheet at a time for 15 minutes each.

Oh, my cookie scoop, how I missed you!  You have no idea how delighted I was to make cookies again!
If you use the full 3/4 c. honey your cookies will not be as firmly rolled as these are (and when I made almond butter ones they were much looser & spread much more).  When they are done you get a light & fluffy cookie.  But the real fun was when my daughter (who did not know what was for breakfast) got a whiff of them baking and said, "What is that smell?"  When I got to tell her, "Breakfast Cookies," her whole face lit up!  Priceless.
These are healthy so if you want to serve them for breakfast, go ahead, but I would use them as a side with some other protein item (bacon & egg, whole milk yogurt, etc.) to really start your day right.

Now we get to have cookies again- hurray!  I even made almond butter cookies (with the full 3/4 c. honey) for my husband's birthday celebration & they were well liked.  Even with 3/4 c. honey they are still not overly sweet, which is great for us.  These are handy for dessert, after school, or as a quick on-the-go snack.

Almond Butter or Peanut Butter Variation: substitute 1 c. almond or peanut butter for the 1 c. butter/coconut oil, omit cinnamon, optional: add 1/2 c. chopped almonds or peanuts
 In case you're wondering, I did include the almond butter with the oats & flour that "soaked" for 24 hours.  I did not try almond extract instead of vanilla, but you might want to if you're using almond butter.  This batter will spread more, so make sure to space them 2" apart on your cookie sheet.

(Suggested) Apple Spice Variation: subsitute 1 c. finely chopped apples for the raisins, add 1/8 to 1/4 t. ground nutmeg (I have not tried this yet but I think it would work great!  I'll let you know soon!)

Chocolate or Carob Chip Cookies: this is the one my son can't wait for- use chocolate or carob chips instead of raisins, omit cinnamon (or leave in depending on preference)

Do you have any other ideas for variations on this cookie?  How about a tropical version- use 1/2 c. shredded coconut & 1/2 c. tropical dried fruit, instead of raisins, and a different extract instead of vanilla?  Have some fun!

Tomorrow will be my post on making homemade pear sauce (or syrup) in the crockpot.
This post is a part of Real Food Wednesday.


P.S.  Have you seen Food, Inc?  Did you know it is premiering on TV tonight on PBS?  Check your local listings, in my area it is on at 9pm.  Then watch it, record it, DVR it, or Tivo it.  Tweet about it, update your facebook status, email your friends, talk about it and get people watching & learning!  If you want to talk about it after you watch it you can visit my Food, Inc. post to comment & discuss there.  I am sure that change can happen if people learn & begin to care about what they feed themselves!

1 comment:

  1. Hi...Thanks for posting this recipe!
    Can you tell me if the cookies were more crunchy or where they chewy?


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