Posts Tagged ‘oatmeal cookies’

fruit, grape nuts, and oatmeal

Friday, February 25th, 2011

Aren’t they my favorite things?

In cookies.

Fruit, grape nuts, and oatmeal, in COOKIES.

I saw this recipe yesterday on Serious Eats and I was smitten. I made a few changes so that I wouldn’t feel bad eating them for breakfast and based on what I had in my freezer, fruit wise. I baked them up last night and ended up eating more of the dough than strictly recommended – crunchy Grape Nuts, cold juicy frozen berries, and a little bit of spice from the pumpkin butter – best dinner ever.

Yeah, I ate cookie dough for dinner.

You wanna make something of it?

Berry Oatmeal Grape Nut Breakfast Cookies
Adapted from Serious Eats

1 1/2 cups old-fashioned rolled oats
3/4 cup whole wheat flour
1/2 cup Grape-Nuts cereal
1/2 cup packed light brown sugar (+2 tablespoons if you’re using all butter)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
6 tablespoons pumpkin butter or sweetened applesauce, or 6 additional tablespoons of butter
1 large egg, lightly beaten
2 cups frozen mixed berries (I used raspberries, blackberries, and blueberries)

Note on the butter: if you use all butter, your cookies will be crisper and you’ll need to add the additional sugar. If you use the pumpkin butter or applesauce you may feel slightly better about eating them for breakfast. Your call.

  1. Heat the oven to 350 degrees.
  2. Look at your berries and decide how you feel about the size. If you’re using blackberries, like I did, they’re probably too big for the cookies. I put my berries into a food processor for a few seconds so they’d be in smaller pieces. If you’re only using raspberries and/or blueberries this probably isn’t necessary. If you do chop them up, do it now and throw them back in the freezer.
  3. In a big bowl (you won’t need a mixer), stir together the oats, flour, cereal, sugar, baking powder, baking soda, and salt.
  4. Make a well in the dry ingredients and pour in the melted butter, pumpkin butter, and egg. Mix the wet ingredients a little and then incorporate the dry ingredients.
  5. Stir in the berries.
  6. Line a baking sheet with parchment and drop rounded tablespoons of dough onto it. They will not change shape at all, so if you want flat cookies smoosh them down a little – if you like em round leave em.
  7. Bake for 12-14 minutes if they’re flat, 14-16 if they’re round. If you’re using dark berries it will be hard to tell when they’re starting to brown, so pull them out and look on the bottom. If they’re done the bottom will be light brown all the way across.

Eat for breakfast.

Shockingly, the cookies were not the first oatmeal I ate yesterday.

I’m being good bringing lunch to campus – I still remember the nasty salad from a month ago. Yesterday I even headed off the whole orange-peel-hands thing by peeling the orange at home.

The amount of self back patting I did while eating the orange was a little disgusting.

The orange wasn’t great either.