Breakfast Cookies Penzeys Catalog Spring 2012 Recipes

BREAKFAST COOKIES

Breakfast Cookies image

Provided by Ellie Krieger

Categories dessert

Time 32m

Yield 12 cookies, serving size 1 cookie

Number Of Ingredients 17

Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Steps:

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 189 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 21 milligrams, Sodium 125 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

BREAKFAST COOKIES, PENZEYS CATALOG SPRING 2012

BREAKFAST COOKIES, PENZEYS CATALOG SPRING 2012 image

Categories Breakfast Dessert Bake Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Winter

Yield 20 people

Number Of Ingredients 14

Ingredients

2 sticks butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp pure almond extract
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups oats, regular or quick cook
1 cup raisins
1 cup dried cranberries
1 cup coconut
1 cup slivered almonds

Steps:

Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and extracts and beat well. Add dry ingredients and mix. fold in remaining ingred. and stir. Bake for 14-16 minutes.

PENZEY'S CHOCOLATE SPICE DROP COOKIES

Penzey's Chocolate Spice Drop Cookies image

Make and share this Penzey's Chocolate Spice Drop Cookies recipe from Food.com.

Provided by House

Categories Drop Cookies

Time 28m

Yield 6 dozen

Number Of Ingredients 16

Ingredients

2 cups sifted flour
1/2 cup shortening
1 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup ground nuts
1/4 cup cocoa powder
1 cup milk
2 cups powdered sugar
3/4 teaspoon shortening
3 tablespoons evaporated milk
2 tablespoons warm water
1/4 teaspoon vanilla or 1/4 teaspoon almond extract

Steps:

Pre-heat oven to 350 degrees.
Sift the flour into a large bowl.
Cut the shortening in with a knife.
Add sugar, cloves, nutmeg, cinnamon, baking powder, baking soda, cocoa, and nuts.
Mix well.
Add milk gradually and mix thouroughly.
Drop dough by teaspoon 1 1/2 inches apart on a large, greased cookie sheet.
Bake at 350 degrees for 8-10 minutes.
Let cookies cool before frosting.
Frosting:.
Mix all ingredients together until smooth.
Frost cooled cookies.

BEST BREAKFAST COOKIE

Best Breakfast Cookie image

The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Provided by LEIE

Categories 100+ Breakfast and Brunch Recipes

Time 45m

Yield 30

Number Of Ingredients 15

Ingredients

2 cups brown sugar
2 ½ cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ cup canola oil
½ cup prune puree
2 tablespoons water
5 egg whites
1 ½ teaspoons vanilla extract
¾ cup raisins
¼ cup chopped walnuts
⅓ cup chopped dried apricots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 221.3 mg, Sugar 14.3 g

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