In high school I had a really fun job at a paint-your-pot pottery studio. I loved helping with kids’ birthday parties and as someone who used to be somewhat artistic, it was a fun outlet for my creative side. The studio so happened to be right by a bakery. In fact, you couldn’t get to the studio unless you walked past the bakery. Evil genius.
The bakery had these HUGE apple and oatmeal cookies that were so filling. Nearly every shift I worked at the studio (working for this evil man who is now incarcerated — click with caution…the story is beyond sad and scary), I would get one of these cookies as a small meal for my 4-to-5 hour shifts.
Obsessed I was. Obsessed I am.
When I went off to college, I had withdrawals. Literally.
My mom would spend a LOT of money shipping me these cookies to my dorm, and then to my sorority house…and then the bakery closed. I kid you not, these oatmeal cookies were a staple in my diet, and a healthy one at that, for many years.
I’ve tried to find a substitute…something close. Something half-way decent.
But I haven’t succeeded…until now.
These meet nearly every criteria that I loved about those bakery cookies. Namely, the size and the fact that I can eat the WHOLE thing…guilt-free. I love that they contain lots of fiber, vitamins and minerals, a bit of fruit, and healthy omega 3 fatty acids.
Just to be sure I’m not completely biased to less-than-stellar cookies, I made these for the cafeteria at work. Let’s just say people were looking for seconds…but they were gone. I will be making these again for at work and at home.
Note: these freeze really well, too! Make plenty!
Giant Whole Wheat Apple-Oat Breakfast Cookies slightly adapted from Food.com
3 cups whole wheat pastry flour or white wheat flour
3 cups old fashioned oats
1 cup brown sugar
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1 cup walnuts, roughly chopped
2 1/2 cups unsweetened applesauce
1/2 cup canola oil
3 apples, peeled, cored, and diced
3 eggs, lightly beaten
Preheat oven to 350 F.
In a large bowl combine the flour, oats, brown sugar, cinnamon, salt, baking soda and walnuts. In a separate large bowl, whisk together the applesauce, oil and eggs.
Mix wet ingredients into the dry; stir to combine. Scoop approximately 1/2 cup of dough onto baking sheets lined with parchment paper. Press dough of each cookie down slightly with fingers to 4 to 5-inch diameter cookies.
Bake for 20-25 minutes, or until the tops are firmed. Let set on baking sheet a few minutes and then transfer to a cooling rack.
Yield: 18 giant breakfast cookies
Nutrition Information (per cookie): 292 calories; 12.1 g. fat; 31 mg. cholesterol; 306 mg. sodium; 41.7 g. carbohydrate; 4.8 g. fiber; 3.6 g. protein; 13.5 g. sugar
Result: Awesome, delicious, satisfying breakfast cookies! With the fiber and fat, these are very filling and subtly sweet. You’ll love how easy they are to make, how substantial they are for a breakfast on-the-go and how well they freeze for later! Enjoy![/print_this]
Another week…here we go!