Riffling through a cookbook called “What’s for Breakfast?” by Mary Anne Bauer, I ran across a recipe for Apple Molasses Breakfast Cookies. The cookies were full of wheat germ and oatmeal, and I could imagine a brown bag of these on the kitchen counter, ready for an easy breakfast with a cup of coffee. So this morning, I baked.
The first surprise is that the cookies didn’t call for any molasses. Oh, well! Then there was no mention of what to do with the 1-1/2 cups of oatmeal in the ingredient list. And, whoops, I didn’t have any apple juice. I locked down into emergency mode. I halved the amount of sugar, imagined what to do with the oatmeal and did it, upped the amount of chopped apple, added quinoa, golden raisins, cinnamon, rolled the cookie dough in more wheat germ, and otherwise completely changed the recipe.
The result is a big moist cookie with a wonderfully crunchy, wheat germ-y crust. These are winners, though I have to say, when Jim saw them on the counter, he asked if they were for birds or for humans. This is a question that has to be asked in our house. Definitely for humans!
1/2 cup butter, softened
1/2 cup brown sugar
1 egg, beaten
1/2 cup whole wheat flour
1/2 cup wheat germ, plus extra for coating cookie
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups oatmeal (uncooked)
2 tablespoons milk or apple juice
1 cup chopped apple (1 medium apple)
Optional: a handful of quinoa and golden raisins
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
In a bowl, cream the softened butter and brown sugar. Add the beaten egg and stir to combine. In another bowl, stir together the flour, wheat germ, baking powder, baking soda, salt and oatmeal. Stir into the butter/sugar mixture, along with optional quinoa (for crunch) and raisins. Stir in the milk or apple juice and the chopped apple.
Scoop up the dough in a 1/4 cup ice cream scoop (or measure with a 1/4 cup measuring cup). Have a small bowl of wheat germ ready, and roll the scooped dough in it. Place on the prepared baking sheet and flatten with a fork to about 1/2″ thickness. Bake for about 20 minutes. Check the bottom of the cookie for doneness–it should be deep gold.
Baking notes: The cookies will be soft when they come out of the oven. Wait for a minute for them to firm up before transferring them to a cooling rack. (Actually, I don’t use a cooling rack–I use a section of the newspaper.) You can add anything you would like to personalize this recipe, from hemp seeds to goji berries.
Always good to see the snow drops coming up!
The bird song had a sparkly quality this morning, as if they know that spring is coming. Here is a little sparrow who has been flying past our back porch as though looking for a nesting spot. That would be nice!
This cardinal is a bit cut off, but all of the bird is there, from eye to tail. He and another male cardinal were having a set to, fluttering around in the pine tree this morning. Sign of spring! Peace. Fran