Description
Perfect cookie for breakfast when you’re on the go!
Ingredients
- ¾ cups Whole Wheat Flour
- ½ cups All-purpose Flour
- ½ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Salt
- 2 Tablespoons Butter
- ¼ cups Canola Oil
- ¼ cups Dark Brown Sugar
- 1 Egg
- 2 ounces, weight Carrot Baby Food Puree
- 1 teaspoon Vanilla Extract
- ½ cups Rolled Oats
- ½ cups Bran Flakes
- ⅓ cups Dried Cranberries
- ¼ cups Mini Semi-sweet Chocolate Chips
- ⅓ cups Chopped Almonds
Preparation
Preheat oven to 350 F.
In a medium sized bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt. Set aside.
Into the large bowl of your stand mixer, add butter, oil and sugar and beat 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, bran flakes, dried cranberries, chocolate chips and almonds and mix on low speed until combined.
Use a cookie scoop or large spoon to scoop out portions of the dough. Flatten each scoop slightly, with the palm of your hand. Place the cookies on a parchment paper lined baking sheet.
Bake at 350 F for 12 minutes.
