March 3, 2012

Banana-Chocolate Chip n' Cherry Breakfast Cookies

I try to make muffins or scones for breakfast each week.  Sometimes, I'll freeze them on the weekend or make them late at night, but it's so nice to have a quick breakfast ready for the kids that's decently healthy too.  I have to say it's easier for me getting up early knowing there's a delicious scone and a hot cup of coffee waiting for me!  :)   I came up with this recipe using my favorite Maple-Oatmeal Scone as a springboard.  I used white whole wheat along with some wheat germ, added banana, dried cherries and chocolate chips and came up with a winner!  They were really good!  My kids had no problem waking up for school when I called them down for cookies for breakfast!  The crazy thing is though, I didn't write everything down as I changed/added things so this is it to the best of my ability!  I'll definitely be making these again though. 

1-1/2 cups white whole wheat flour
1-1/4 cups old-fashioned rolled oats
1/2 cup wheat germ
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans, toasted and chopped
1/2 cup (1 stick) cold butter, cut into
8 to 10 pieces
1/3 cup cold low-fat milk
1/2 cup pure maple syrup
3 ripe bananas, mashed
1/4 cup low fat plain yogurt
1 cold egg
1 cup (more or less) semi-sweet chocolate chips
1 cup dried tart cherries

Preheat the oven to 350 degrees.  In a large bowl of a stand mixer fitted with paddle attachment, combine flour, oats, wheat germ, baking powder, baking soda, salt and pecans.  Combine well.  Scatter cold butter pieces across the top and blend about 30 seconds on low speed, until the butter is somewhat broken down and grape-size pieces are still visible.  In a medium bowl, combine, milk, maple syrup, bananas, egg and yogurt.  Mix well and add to dry ingredients.  Blend on low speed just until mixture comes together.  Use a rubber spatula to make sure ingredients are combined well, then add the chocolate chips and cherries.  Drop mounds of batter from a 1/4 cup measuring cup-I ended up getting 13 large cookies from it.  Bake on prepared cookie sheets for about 20-25 minutes, until lightly browned.

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