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Name: Breakfast Cookies Ala Sur la Table-Pike Place Market
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 4 c Rolled oats; 1 c Brown sugar firmly packed; 1/2 c Granulated sugar; 1 ts Vanilla extract; 1 c Flour; 1/2 c Sesame seed; 1 c Raisins; 1 ts Ground cinnamon; 1 c Margarine (Saffola brand); 1/2 c Wheat germ; 1 c Walnuts chopped; 1 Whole egg beaten; 2 Egg whites; 1 c Sunflower seed; 1 tb Orange rind or lemon rind; 1/2 c Raw bran flakes (use raw); 1 c Coconut shredded

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INGREDIENTS

4 c Rolled oats
1 c Brown sugar ; firmly packed
1/2 c Granulated sugar
1 ts Vanilla extract
1 c Flour
1/2 c Sesame seed
1 c Raisins
1 ts Ground cinnamon
1 c Margarine ; (Saffola brand)
1/2 c Wheat germ
1 c Walnuts ; chopped
1 Whole egg ; beaten
2 Egg whites
1 c Sunflower seed
1 tb Orange rind ; or lemon rind
1/2 c Raw bran flakes ; (use raw)
1 c Coconut ; shredded

Servings

INSTRUCTIONS

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

NOTES

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Breakfast Cookies Ala Sur la Table-Pike Place Market

4 c Rolled oats
1 c Brown sugar firmly packed
1/2 c Granulated sugar
1 ts Vanilla extract
1 c Flour
1/2 c Sesame seed
1 c Raisins
1 ts Ground cinnamon
1 c Margarine (Saffola brand)
1/2 c Wheat germ
1 c Walnuts chopped
1 Whole egg beaten
2 Egg whites
1 c Sunflower seed
1 tb Orange rind or lemon rind
1/2 c Raw bran flakes (use raw)
1 c Coconut shredded

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.com>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 <adamsfmle@sprintmail.com>

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 48

Calories: 249
Calories from Fat: 117 (47%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 4.8g
Cholesterol 3.9mg		1 %
Sodium 116.5mg		4 %
Potassium 189.1mg		5 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 27.4g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 249

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