By Scott Koeneman / Fight theFatFoodie.com
On Sunday, I was following my regular meal planning routine. I usually start by going through the grocery store ads and using what's on sale to help inspire me. I didn't find much. I stewed and started flipping through cookbooks and the piles of recipes I've collected, still not much.
Then, I thought, I've spent all this time an effort reaching out to people, trying to help them find ways to make healthy delicious meals, maybe they can help me. I tweeted, posted to Facebook and several cooking sites seeking inspiration.
The first person to respond was Ruth on Facebook. "I am missing cookies today. I haven't seen desserts on your blog, so what about a breakfast cookie," she asked.
Now that's a challenge. First, because I generally don't bake. I kind of fly by the seat of my pants when it comes to cooking. I read recipes, but rarely follow them exactly. I see them as more a guide than a scientific formula. You generally can't get away with that in baking. That's not to mention cookies are not generally breakfast food, or particularly healthy. Now that's some inspiration.
I started with the healthiest cookie I could think of, oatmeal raisin, upped the fiber using whole-wheat pastry flour and some bran cereal, and added some tangy apple chutney to balance the sweet with a little savory. Quinn loved them and didn't wait until breakfast for his first. And with all the fiber, one is very satisfying for about 209 calories with 10 grams of fat and 3 of fiber per cookie.
Hey Ruth, let's eat!
Makes 12 servings
3/4 cup whole wheat pastry flower
1/2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon salt
2 tablespoons margarine
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1/4 cup apple chutney
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran flake cereal
1/3 cup raisins
1/3 cup walnut pieces (try lightly toasting them in a skillet for a couple minutes, until fragrent)
Preheat oven to 350F.
Combine flours, baking soda, cinnamon, nutmeg and salt. In the bowl of a stand mixer, combine margarine, oil and sugars. Mix on high until sugars are dissolved.
Add egg, chutney and vanilla and mix for another minute.
Add flour mixture and mix until just blended. Add oats, bran, raisins and walnuts and mix on low until just blended.
The dough will be sticky. Form into 12 balls, about 1/4 cup each and place evenly on a non-stick cookie sheet. With damp hands, flatten the cookies, being sure to leave at least 1/4 inch between them.
Bake for 12 minutes. Cookies should still be a little soft. Let them cool slightly then transfer to a wire rack.