Breakfast Cookies

Last year I had a cookie called a “Breakfast Cookie” and I’ve never been so disappointed in my life. It was dry, full of seeds, and tasted way too healthy. As soon as I hear cookie, I don’t care if it’s healthy any more. It’s like advertising a healthy donut. No thank you.

Then a few months ago I had an oatmeal cookie that lived up to what I expect in a Breakfast Cookie. So I started thinking about how I would make one myself. Mr. Hedin loves a cookie full of stuff - this cookie has quickly become one of his favorites.

I have to insist that the pineapple be crushed. Other kinds of pineapple are too chunky and don’t add the sugars and softness that the crushed pineapple does. I’ve tried a bunch of stuff in the quest to make these cookies so take my word for it.

BREAKFAST COOKIES

makes 2 dozen

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

1 egg

1 teaspoon vanilla

1-8 ounce can crushed pineapple

1 cup (or so) grated carrot (it’s about one carrot)

1 1/2 cup flour

1 1/2 cup rolled oats

1/2 teaspoon baking powder

1/2 cup golden raisins

1/2 cup craisins

1/2 cup toasted coconut flakes

STEP 1

Preheat oven to 350 degrees. Strain the pineapple completely. Push out the liquid with the back of a wooden spoon or a fork.

In the bowl of a stand mixer, combine the butter and sugars until smooth. Add the egg, vanilla, strained pineapple and carrot. Blend until whipped up.

STEP 2

Add the flour, oats, baking soda and coconut. You can mix them together in a separate bowl first, or just make sure the baking soda goes in last and gets blended with the flour. Combine until mostly blended - but not all the way.

STEP 3

Add in the raisins & craisins and finish mixing the batter so it’s totally blended. Scoop onto a baking sheet and roll the cookies into a ball. Flatten slightly and cool for one hour.

Bake 12-14 minutes until brown on the edges and not shiny on top anymore. Let cool on the baking sheet for five minutes or so before moving to a cooling rack.

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