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REC: Our favorite breakfast cookie is Scientifically Sweet Soft-Baked Breakfast Nuggets

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2138 posts
Joined: Jun 16, 2006


Posted to Thread #31139 at 1:04 pm on Oct 16, 2019

I bet you could substitute your lemon blend here, too! We keep these in the freezer but they are hard on the teeth if they aren't defrosted b4 eating. Colleen

Scientifically Sweet Soft-Baked Breakfast Nuggets
Makes about 20 nuggets

1 cup (142g) all-purpose flour
cup (35g) whole wheat flour
cup (75g) old-fashioned large flake rolled oats
1 tsp ground cinnamon
tsp baking soda
tsp baking powder
tsp salt
6 tbsp (84g) unsalted butter, at room temperature
cup (110g) packed dark brown sugar
cup (50g) granulated sugar
3 tbsp golden honey
1 large egg, at room temperature
1 tsp pure vanilla extract
70g (about cup) whole almonds, coarsely chopped
1.5 oz (about 1/3 cup) sunflower seeds
2 tbsp sesame seeds
cup raisins
cup dried cranberries

Preheat your oven to 350F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together both flours, oats, ground cinnamon, baking soda, baking powder and salt until evenly blended; set aside.

In a large bowl, beat together butter, sugar and honey until smooth and creamy using an electric hand mixer on high speed, about 1 minute. Beat in egg and vanilla extract until smooth. Add flour mixture all at once to the butter mixture and beat on low speed until it is mostly combined, about 10-15 seconds.

Use a rubber spatula to fold in almonds, sunflower seeds, flax seeds, raisins and dried cranberries all at once.

Roll about 1.5 oz mounds of dough into 2-inch logs and place them onto the prepared baking sheets, spacing them 3 inches apart. Bake until golden brown around the edges, about 12-15 minutes.

Let cookies cool on the pan for about 1 minute before transferring them individually to a wire rack to cool completely. These stay soft and chewy for days in an airtight container!

Link: Scientifically Sweet Soft-Baked Breakfast Nuggets

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