Breakfast cookies are a family favorite in this house. Kids love them and they make the perfect grab and go meal when you are rushing out the door in the morning. I made a chocolate chip and almond version a couple months ago and they did not even make it into the freezer.
This recipe comes from The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes Cookbook. I just purchased this cookbook a few weeks ago and loving the recipes they offer. When I saw the recipe for the breakfast fig and nut cookie I put it right to the top of my baking list.
These cookies came out enormous, hearty, and with very good flavor. The flavors were different than what we are used with the recipe calling for figs and allspice. However, I love trying new things and was very pleased with the outcome. And if my taste buds are not convincing enough then my 4 year old gave it two thumbs up which always means this one is a keeper.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup unprocessed bran (I found this in the organic baking section of my grocery store)
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup finely chopped dried figs (I found these in the bulk section of my grocery store)
- 1/4 cup sweetened dried cranberry
- 1/4 cup sliced almond
- 1/4 cup softened butter
Directions
Preheat oven to 350.
Step 1: Combine flours, bran, baking soda, cinnamon, and allspice in a medium bowl and set aside.
Step 2: In a large mixing bowl combine sugar, butter, eggs, and vanilla.
Step 3: Gradually add in the flour mixture until it is all combined.
Step 4: Stir in figs, cranberries, and almonds.
Step 5: Using a 1/4 cup measuring cup drop cookie mixture onto baking sheet about 4 inches apart. Bake for 11-12 minutes. Let them cool completely.
Freezer instructions: After the cookies cool wrap them individually in plastic wrap then put into freezer bag for the freezer.
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