Hearty Breakfast Cookies

Sometimes I crave a crunchy, slightly sweet morsel to enjoy with my morning coffee. These cookies fit the bill! They are crunchy around the edges (perfect for dunking) and chewy in the center.

The whole wheat pastry flour and the steel cut oats provide fiber and heartiness. They are low sugar and studded with dried fruit and nuts. The chocolate is optional. I won't tell!

3 ½ cups whole wheat pastry flour

1 ½ cups steel cut oats

1 T. ground cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup granulated sugar

¼ cup dark brown sugar

2 large eggs

1 T. vanilla extract

½ cup dark chocolate, chopped

½ cup dried cranberries and/or raisins

1 cup sliced almonds (toasted in a dry, hot pan till golden and cooled completely).

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or foil.

Toast your almonds and set them aside to cool.

In a medium bowl, whisk flour, oats, cinnamon, baking soda, and salt. Set aside. In another mixing bowl, beat butter and sugars until light and creamy. Add eggs and vanilla and beat until smooth. Add dry ingredients to butter mixture and mix well. Finally, add dark chocolate, dried fruit, and toasted almonds.

Drop by rounded Tablespoons onto cookie sheets, about six cookies to each sheet. Bake 9 – 10 minutes until just starting to brown. Cool on cookie sheet about 10 minutes, then transfer to cooling rack.

Store in air tight container. These cookies are delicious when chilled! Perfect with strong coffee or a cold glass of milk.

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