Womans World Breakfast Cookie Bar Food

BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

WOMAN'S WORLD BREAKFAST COOKIE BAR

Steps:

• Mix all ingredients except egg whites and flour and soda together in a large bowl.
• Sift the flour and soda together and add to the bowl.
• Beat the egg whites foamy and stir in well.
• It will take quite an effort to mix it all together well.
• Put into a parchment lined jelly roll pan and pat down as evenly as possible.
• Keep your hands moistened while you do this.
• (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
• Cut into 18-24 bars as you wish.
• Keeps well wrapped and refrigerated.
• I have not tried to keep them outside of the fridge, nor in the freezer.

THE ULTIMATE BREAKFAST COOKIE

Steps:

• Preheat oven to 350 degrees.
• Line two large baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, and salt in medium bowl.
• In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
• In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• The dough will seem dry, but resist the urge to add more liquid.
• Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
• Using hands, gently press each dough ball to 1 inch thickness.
• Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
• DO NOT OVERBAKE!
• Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.