Cherry & Almond Oatmeal Breakfast Cookies

February 10, 2014
Happy Monday, friends! Today I want to share a delicious recipe. I have now made two batches of Oatmeal Breakfast Cookies. Ohmygod. They are so yummy in my tummy. Pardon the four-year-old semantics there. But I do have a four year old. 😉 
I don’t recall where I found the original recipe, so I do apologize for not giving credit where credit is due. But I must share with my friends!
These cookies are especially good for:
  • Post-run/workout fuel
  • Kiddo snack time
  • Mid-morning adult snack time
  • Mid-afternoon snack time
  • After dinner dessert
  • Bedtime snack
  • Pregnant and nursing mamas!!! (oatmeal boosts milk supply!)

So basically, these cookies are awesome for any time of the day. They are sweet, but not overly sweet, and they are filling. And the great news is, they are actually semi-good for you. Not completely good for you since there’s still quite a bit of sugar and whatnot, but mmm, mmm, mmm….
Without further ado, the recipe:
Cherry & Almond Oatmeal Breakfast Cookies


Ingredients 
3 C dry old fashioned oats
1 C whole wheat flour
2 tsp ground cinnamon
1/2 tsp baking soda
1 egg
1/3 C canola oil
1 C packed brown sugar
1/4 C skim milk
1 tsp almond extract
1/2 C dried tart cherries
1/2 C sliced almonds, divided
Directions
Preheat oven to 350˚ F and line two large baking sheets with parchment paper. In a medium bowl, stir together oats, flour, cinnamon and baking soda.
In a large bowl, beat egg and whisk in oil, brown sugar, milk and almond extract. Add the dry ingredients to wet and stir just until moistened. Add cherries and half of the almonds toward the end. 
Scoop 1/4 C of dough onto cookie sheets, and press down lightly. Sprinkle remaining almonds on the top of the cookies.

Bake until the edges are golden and the cookies are set in the middle (this may be hard to tell based on if you’re using white whole wheat flour or regular whole wheat flour). 

Cooking time is between 16-19 minutes, so keep an eye on them. You don’t want to overcook or else the cookies will be too crunchy! Which isn’t always a bad thing…
Cool on sheets and then cool completely on wire racks before storing. Store them in an airtight container. Makes 16-18 cookies.

I actually had a few better shots of these delicious morsels but for some reason between my blog and my iPhone, they just aren’t showing up. Anyways — you get the picture. (Haha, I’m funny!) These cookies are ah-maze-ing.

Enjoy!


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