Good Morning Cookies
- 2 cups old fashioned oats
- 1 ¼ cups white whole wheat flour
- 1 cup all-purpose flour
- 1 cup Grape Nuts cereal
- ½ cup toasted wheat germ
- ½ cup sunflower seeds
- 2 teaspoons baking soda
- 1 cup sliced almonds
- 1 cup raisins
- 1 cup chopped dates
- 2 cups (4 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- Assorted dried and/or dehydrated fruits to decorate the tops of the cookies such as banana chips, dried blueberries, dehydrated strawberries and peaches, and whole, pitted dates (dried and cut in half length-wise)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix oats, both flours, Grape Nuts, wheat germ, sunflower seeds, baking soda, almonds, raisins, and dates until well blended.
- In the bowl of an electric mixer, using the paddle attachment, cream the butter with the 2 sugars until well blended, on medium speed. In a liquid measuring cup, crack the eggs and add vanilla extract.
- On low speed, add one egg at a time and blend well. Add the remaining egg until combined.
- Using a rubber spatula, place butter mixture into dry ingredients and using a large spoon, combine into a thick, sticky dough.
- Line 2 large sheet pans with parchment paper. Using a ¼ cup (2 ounce) ice cream scoop, scoop cookies onto sheet pan, spacing about 2 inches apart.
- Decorate the top of each cookie with dried or dehydrated fruit. Bake for approximately 15 minutes, or until nice and brown. Cookies will firm up as they cool.
Makes approximately 2 ½ dozen large cookies