Northwest Pear Breakfast Cookie
Jumpstart your day with this chewy, filling breakfast cookie. With a mixture of granola, raisins, and whole wheat flour, it will keep you going strong until lunch.
- 1 ½ cups quick cooking oatmeal
- 1 cup plain granola
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup nonfat dry milk powder
- 1 ½ teaspoons ground cinnamon, divided
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 2 USA Pears, cored, cut into ¼-inch cubes
- ⅔ cup packed brown sugar
- ½ cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup raisins
Preheat oven to 375 degrees.
Mix oats, granola, whole wheat flour, flour, dry milk powder, 1 teaspoon cinnamon, salt, baking soda, and nutmeg in medium bowl; set aside.
Mix pears with remaining cinnamon; set aside.
Beat oil, brown sugar, egg, and vanilla on low speed for 1 minute until blended. Add oat mixture and beat on low 1 minute until blended. Stir in pears and raisins until just mixed.
Place ¼ cup dough on parchment-lined baking sheets. Bake for 18 to 22 minutes until edges are set and top is golden brown. Cool 3 minutes and remove from pan.
- Serving Size: 1 Breakfast Cookie
- Calories: 250 (32% Calories from Fat)
- Fat: 9g Fat (1g Sat. Fat, 0g Trans Fat)
- Carbohydrate: 39g
- Dietary Fiber: 3g
- Dietary Fiber: 4g
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