Breakfast Cookies

Love these cookies loaded with fruit, nuts and coconut...I couldn't stop eating them! This recipe is adapted from one published in the Penzey's catalog. I halved the recipe, but kept the original amount of flour (by accident) and used 1/3 whole wheat flour - what a great accident. They held their shape when baked and had a wonderfully chewy texture that I love. Enjoy!

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  Ingredients 

  1 sticks butter

  1/2 cup brown sugar

  1/4 cup sugar

  1 egg

  1/2 tsp pure almond extract

  1/2 tsp vanilla

  1 cup flour

  1/2 cup whole wheat flour

  1/2 tsp baking soda

  1/2 tsp cinnamon

  1 1/2 cups oats, regular or quick cook

  1/2 cup raisins

  1/2 cup dried cranberries

  1/2 cup flaked sweetened coconut

  1/2 cup sliced almonds

  
  

  Directions

  Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and extracts and beat well. Add dry ingredients and mix. Fold in remaining ingredients. Spoon by the tablespoonful onto a cookie sheet lined with parchment or a silicone baking sheet. Bake for 14-16 minutes or until lightly golden brown.