My favorite way to eat oatmeal cookies
is still the way i loved them as a kid:
licking and chewing my way through a giant dollop
of dough out of the bowl.
(i am not scared
nor ever have been
of uncooked eggs
but that's a whole other seperate boring topic)
i really, really like cooked oatmeal
when it's made
with old-fashioned, rolled oats
with a bit of chew left in them.
my body now requires a regular intake of oats
(if you know what i mean
and you do
and that's really boring)
after a while
always having the same thing is not so much fun
even when there are fabulous wild blueberries in the freezer.
While mulling over what to do
for those occassions when i need breakfast "to go"
i resurrected a recipe i had dubbed "Trail Mix Cookies"
back in the days when i could hike up tall mountains
because granola with M&Ms was okay
i've never been in love with granola and
picking out all the M&Ms made my hiking companions frown at me a lot.
i've never been a fan of raisins in cookies
but i love dates with oatmeal
and flaked, unsweetened coconut
let me count the ways...
Store bought will never compare to what we used to enjoy
from our neighbor's tree
but even the old ones from the supermarket
are still my favorite nutmeat.
It does seem a bit odd
to be eating a big cookie for breakfast
but it never stops me
and it's a lovely change of pace
as long as i have plenty of cold milk on hand.
i will also add this before finally sharing the recipe:
i prefer what a mixture of brown and white sugar gives to the cookie
with a little bit of honey (that idea came from the Silver Palate gals)
over all white or all brown.
If you prefer raisins, by all means substitute
or leave out the coconut, if you must...but...
try the unsweetened, flaked if you never have.
It may pleasantly surprise you.
My Breakfast Oatmeal Cookie
1 cup (2 sticks butter) at room temp
1 cup packed brown sugar
1/2 cup white sugar
3 tablespoons honey
1 teaspoon vanilla
1 1/2 cup all purpose flour
1 teaspoon salt
3 1/2 cups old-fashioned rolled oats
1/2 cup coconut flakes*
1 1/2 cup chopped pecans
3/4 cup chopped dates
Preheat oven to 375
Lightly butter baking sheets, or line with parchment paper.
In a large bowl, cream the butter and sugars. Beat in the honey and eggs until smooth.
Sift the flour and salt together and stir into the butter mixture.
Add the oats, coconut, pecans and dates and stir until mixed well.
Shape the dough into 2-inch balls, place on baking sheet and flatten each one with the palm of your hand.
Bake until lightly browned, about 15 minutes. Remove cookies immediately to a wire rack to cool completely.
*If you omit the coconut, add another 1/2 cup of oats
If you like, you can click on this link to Download a PDF copy of My Breakfast Oatmeal Cookie to print out.