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#PretendCookingShow: Breakfast Cookies ☀️🍪 Breakfast cookies— they just make sense. 🤷🏻♀️👩🏻🏫♥️ Sarabeth's Morning Cookies Ingredients: - 1 cup unbleached all-purpose flour - 3/4 tsp baking soda - 1/2 tsp fine sea salt - 1 cup old-fashioned rolled oats - 1 cup finely crushed shredded wheat cereal - 1/2 cup whole wheat flour - 1/2 cup unsweetened shredded coconut - 1/8 tsp nutmeg - 1 tsp vanilla extract - 1 tsp lemon zest - 2/3 cup superfine sugar - 2/3 cup packed light brown sugar - 8 Tbsp unsalted butter, cut into 1/2 inch cubes, at room temp - 2 large eggs, beaten, at room temp - chocolate chips, if you want (♥️) Directions: 1. Position racks in the center and top third of the oven. Preheat to 350º. Line four half-sheet pans with parchment paper. 2. In a medium bowl, whisk all-purpose flour, baking soda, and salt. Add oats, shredded wheat cereal, whole wheat flour, coconut, and nutmeg and mix well with your fingertips. In another medium bowl, rub the vanilla and lemon zest into the sugars until well combined. 3. In a third bowl, beat butter on medium-high speed until smooth, about 1 min. Gradually add sugar mixture and continue beating until smooth, about 2 mins. Gradually beat in eggs, scraping sides of the bowl occasionally. Reduce mixer speed to low and gradually add flour mixture, beating until just combined. 4. Using 1 1/2 inch ice cream scoop (or two spoons like Pat Garner and me! 🙋🏻♀️) portion the cookie dough onto prepared pans, placing cookies about 1 1/2 inches apart. 5. Bake cookies two pans at a time, switching and rotating positions of pans halfway through, until light golden brown, 15 to 17 minutes. Cool completely. 6. Yum. Date: 23 March, 2021.
