Bakery-style Breakfast Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups old fashioned oats
• 1 1/4 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup grape-nuts cereal
• 1/2 cup wheat germ
• 1/2 cup oat bran
• 2 teaspoons baking soda
• 2 cups unsalted butter, room temperature
• 2 large eggs
• 1 cup packed golden brown sugar
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 cup almonds, toasted, coarsely chopped
• 1 cup raisins
• 1 cup chopped pitted dates
• 14 whole pitted dates, split lengthwise in half

Recipe

• 1 preheat oven to 350°f.
• 2 mix oats, both flours, grape-nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
• 3 using electric mixer, beat butter in another large bowl until creamy.
• 4 add eggs, both sugars, and vanilla and beat until smooth.
• 5 add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
• 6 can be prepared 1 week ahead.
• 7 cover and chill.
• 8 let soften at room temperature before continuing.
• 9 line 2 heavy large baking sheets with parchment paper (i use silipat mat).
• 10 using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
• 11 using damp fingers, press cookies to 1/2-inch thick rounds.
• 12 press 1 date half into center of each cookie.
• 13 bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
• 14 let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
• 15 (can be made 8 hours ahead and let stand at room temperature).
• 16 serve at room temperature or slightly warm.