Recipe - Breakfast Cookies Ala Sur La Table-Pike Place Market

1 cup Margarine; (Saffola brand
preferred), softened
1 cup Brown sugar; firmly packed
1 Whole egg; beaten
2 Egg whites
1 teaspoon Vanilla extract
1 tablespoon Orange; or lemon rind,
grated
1 cup Flour
4 cup Rolled oats; (do not use
instant oatmeal)
1 cup Sunflower seed
One half cup Sesame seed
One half cup Wheat germ
One half cup Raw bran flakes; (use raw
bran flakes) not Bran
Flakes
1 cup Raisins
1 cup Coconut; shredded
1 cup Walnuts; choppedor use
pecans, or hazelnuts
One half cup Granulated sugar
1 teaspoon Ground cinnamon

Preheat oven to 375 F. Take out two cookie sheets and set aside. Mix
together margarine and the brown sugar with a pastry blender or electric
mixer. Add whole egg, egg whites, vanilla, and rind, and beat by hand or
mix thoroughly with electric mixer.

Stir in flour and mix thoroughly, then add rolled oats, sunflower seed,
sesame seed, wheat germ, and bran flakes, and blend well. Fold in raisins,
coconut, and nuts. Make cinnamon/sugar mixture by blending the granulated
sugar and the cinnamon in a small mixing bowl.

Scoop out dough with a tablespoon and roll into balls with your hands. Roll
in sugar/cinnamon mixture, place on cookie sheet, and mash flat with the
bottom of a glass. Bake until lightly browned, 8 to 10 minutes. Cool cookie
sheets on wire racks 2 to 3 minutes, then remove cookies to wire racks to
cool completely.

Makes 4 dozen cookies.

SUR LA TABLE, Pike Place Market Cookbook (Seattle, Washington) Formatted
for MasterCook by Brenda Adams adamsfmle@sprintmail.composted mc 11/11/96

These hearty, fiberfull breakfast cookies are a sensible alternative for
people on the run, or for those who normally don't eat breakfast. A couple
of oatmeal breakfast cookies and a double latte with nonfat milk and you're
set for the morning in a lowfat, lowcalorie, delicious way. They also
freeze well.
Recipe By : Sur La Table, Pike Place Market and PPM Cookbook

Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 18:33:22 0800

From: Brenda Adams adamsfmle@sprintmail.com