Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 48 Servings
Total Time (median): tell us
Ingredients
Preparation
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 posted mc 11/11/96 These hearty, fiber-full breakfast cookies are a sensible alternative for people on the run, or for those who normally dont eat breakfast. A couple of oatmeal breakfast cookies and a double latte with nonfat milk and youre set for the morning in a low-fat, low-calorie, delicious way. They also freeze well. Recipe By : Sur La Table, Pike Place Market and PPM Cookbook Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams
