breakfast cookies

My better half has told me three times in as many days that today, "Tuesday I'll be outta breakfast cookies." He follows that sentence with a nice qualifier: "Not that you need to hurry up and make more...I'm just letting you know 'cuz you always tell me to let you know." And I do; he's right. Lucky for him I take his persistent announcements as compliments!

The original recipe is a hand-me-down from my mom and she borrowed it from Martha. We've changed a few things...made it our own. You can find our version at the end of this post.

Baking Tips:
♥ always double the vanilla
♥ let cookies "rest" a few minutes before transfering to a cooling rack
♥ take cookies out of oven right before you think they're done (while they're still a bit glossy on top)...any later and they're probably burnt.

Baking Question:
♥ What is the difference between pure vanilla extract and imitation vanilla extract? I've used both and can not figure it...other than the HUGE price difference!


BREAKFAST COOKIES

Ingredients:
2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
2 cups (4 sticks) unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
2 tablespoons vanilla (already doubled)
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup chopped walnuts
1/2 cup raw sunflower seeds
1/2 cup unsweetened shredded coconut
1/2 cup raisins or currants
1/2 cup mixed dried berries
1/2 cup dried cherries
1/2 cup chopped dried pineapple

Directions:
Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line baking sheets with Silpat (parchment paper, if you must;); set aside.

In a large bowl, whisk together flours, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.

With the mixer on low, slowly add flour mixture and mix until well combined. Add oats, almonds, walnuts, sunflower seeds, coconut, raisins, mixed berries, cherries, and pineapple; mix to combine.

Form dough into fist size balls. Place on prepared baking sheets and slightly smoosh. Transfer to oven and bake until golden and firm but still a bit glossy, 15 to 18 minutes. Let cool for several minutes on baking rack.