These Morning Cookies are beautiful and remind me of jewelry designer, Ted Muehling's, Queen Anne's Lace Earrings. If only I could transform them into a pair of his extraordinary baubles. Goddess, where are your powers?
I love the light almost lacy texture of these cookies. They are less fragile than lace cookies and as long as they are kept in an airtight container, will stay crisp and snappy forever—which is exactly how I like them.
Now for some cookie talk and the recipe.
48 (3-inch-diameter) cookies
I recently decided to create a breakfast cookie— it had to be packed with fiber from whole grains and seeds and still taste great . I began with our basic chocolate chip cookie recipe minus the chocolate chips and came up with the quintessential grab and go breakfast treat— perfect with your morning coffee as you are dashing out the door. The cookie is filled with oats and shredded wheat cereal and whole wheat flour. I think you are going to love their snappy texture and fiber rich flavor. They have become my go to cookie. If you are not in the mood to make them yourself, stop by the bakery and buy a bunch
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup coarse whole wheat flour
1/4 teaspoon grated nutmeg, freshly grated
1 1/2 cups old fashioned oats rolled
4 biscuits (3.3 ounces) Barbara's Shredded Wheat Cereal, crushed into small pieces
2 1/2 ounces coconut, unsweetened, desiccated
12 ounces unsalted butter (3 sticks), at room temperature, cut into small pieces
1 cup superfine sugar
1 cup light brown sugar
1 1/2 teaspoons vanilla
zest of 1/2 lemon
3 eggs, at room temperature, beaten
1. Position racks in the center and top third of the oven and preheat to 350ºF. Line 4 half-sheet pans with parchment paper.
2. Sift the all purpose flour, baking soda, and salt into a medium bowl. Add the whole wheat flour, oats, crushed shredded wheat, and coconut. Mix well with your finger tips. Set aside.
3. Rub the superfine sugar and brown sugar together through a coarse-mesh sieve into a medium bowl. Using your fingers, rub the vanilla and the lemon zest into the sugar. Set aside.
4. Beat the butter in the bowl of a heavy duty stand mixer with the paddle attachment on high speed until smooth, about one minute. On low speed, gradually add the sugar mixture to the softened butter. Beat the mixture until smooth, occasionally scraping down the sides and the bottom of the bowl, about 2 minutes. Gradually beat in the eggs. In thirds. Add the dry ingredients to the creamed mixture, beating just until each addition is incorporated. Again scrape the sides and the bottom of the bowl. Do not over mix.
5. Using a 1 1/2-inch diameter ice cream scoop, portion the cookie dough on the prepared pans, placing the cookies about 1 1/2-inches apart. Cover the with a clean piece of parchment paper and press the cookies lightly with a sheet pan to flatten them a little. Remove the top tray and the parchment. Repeat for each tray. Bake, switching the position of the pans from top to bottom and front to back about half way through the baking. Bake until the cookies are golden, 13-15 minutes. Cool completely on the pans. Repeat for the remaining pans. (The cookies must be stored in an airtight container at room temperature. This will keep them crispy.)