Breakfast Cookies

If I had 3 wishes, one of them would be to make the day 30hrs long instead of 24hrs. I am so busy and don't have enough time to keep up with everything. And unfortunately, I'm not in a position to give up anything at this point. It can be hard to eat healthy and fit in some exercise with such a busy schedule but I have found some great ways to help with that. I have made it a point to eat breakfast every morning this year. It really determines how you eat the rest of the day and with all of my 2012 plans, I can't slack off. I've got a cruise coming up in 2 weeks, and that means having to wear a bathing suit a good 2 months earlier than everyone else...

So to help with this, I have been making Breakfast Cookies! This is perfect! It's healthier than eating a granola bar (most granola bars are sealed together by sugar just so you know) and my recipe makes approximately 16, so if stored properly, keeps me going for a good couple of weeks!! And the cool thing is that I don't have to feel guilty eating cookies for breakfast ;)

Breakfast Cookies

3/4 c whole wheat flour
1/2 c all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 salt
2 tbsp butter
1/4 c canola oil
1/4 dark brown sugar
1 egg
2 ounces (1/2 jar) carrot baby food puree
1 tsp vanilla extract
1/2 c rolled oats
1/2 c bran flakes
1/3 c dried cranberries
1/4 mini semi sweet chocolate chips
1/3 c chopped almonds

Whisk flours, baking soda, cinnamon, nutmeg and salt.
Beat butter, oil and sugar in the bowl on high speed, about 1 minute.
Add egg, carrot puree and vanilla and beat 30 seconds.
Add flour mixture and beat 30 seconds.
Add oats, flakes, dried cranberries, chocolate chips and almonds and mix on low speed until combined.

Flatten each cookie, slightly, with the palm of your hand.

Bake at 350 degrees for 12 min.