Breakfast in a Cookie

"This is a brilliant way to get your bowl of oatmeal, milk, and fruit all in a convenient, not to mention delicious cookie! This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, desserts and snacks." Zonya, Lickety-Split Meals

Makes 60 cookies

1 c. oat bran (dry, uncooked)
3/4 c. orange juice
1 c. + 1 T. applesauce, unsweetened
2 T. canola oil
1 c. honey
1/3 c. firmly packed brown sugar
3 lg. eggs
1 1/2 T. vanilla
1 T. grated orange rind OR 2 t. orange extract
3 c. whole-wheat pastry flour OR 1 1/2 c. whole wheat flour & 1 1/2 c. while flour
1 T. baking powder
1 1/2 t. baking soda
1 c. nonfat dry milk
2 1/2 c. oats (quick cooking or old-fashioned)
1 c. nuts
1 c. raisins
1 c. ground flax seed (opt)

Position oven racks to accomodate 2 sheets at a time in the center of oven. Preheat oven to 375. Coat nonstick cookie sheets with cooking spray.

Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes. Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla & orange rind in a large bowl, using electric mixer, until smooth. Measure flour, baking powder and baking soda into a sifter and sift over applesauce mixture.

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.) Bake until lightly browned or 12-14 minutes.

This recipe takes a little while to prepare, but it makes so many and it comes in extremely handy when you're short on time and need a nutritious breakfast on the run. It tastes great, too! Even my kids love them. --Keri