Never trust a skinny pastry chef.
When I was researching pastry schools a few years ago this is what one of the admissions people told me at one of the local schools. Since then I've heard this tenant repeated many times. Ever the doubter, I've always scoffed at this saying. Tasting the things that you create is a key component of recipe testing and is integral to learning and growing for me in my baking. But I'm a big believer in another common saying, everything in moderation.
That said, I still do not allow the leftovers of what I bake to stay in our house longer than 24 hours. I'll be the first to admit that my willpower is not made of steel and sometimes that second (or third, or fourth) cookie or slice of cake calls to me. Both my and Matt's coworkers know my red tupperware containers very well.
This year I've decided to get a little more creative with what I do with the leftovers. We have a lot of family that don't live locally and while I try to remember to bring a sweet package whenever we visit, the unfortunate truth is that they don't get as many baked goods as the locals.
Enter the cookie of the month.
As Christmas gifts to some of our family members, I gave a 12 month cookie of the month subscription. This way they get to share in the baked goods, I don't have millions of cookies hanging out in the house, and I get to do a test run of a business idea that I've been thinking about for awhile. If everything goes smoothly and I can balance everything, I'll look to expand the cookie goodness in a few months.
In the meantime, here is January's cookie.
Now I know what you are thinking. It's January. You have your resolutions and they don’t include cookies. But I wouldn’t be so quick to count out these cookies. Made with whole-wheat flour and whole oats and sweetened with honey and brown sugar, one of these cookies can stand in for your bowl of morning oatmeal. But they have a secret. Bourbon soaked dried cranberries and apricots stud these cookies, giving you the extra kick you need to start the day.
Secret Breakfast Cookies
Makes 12 huge cookies
7 1/2 ounces white whole-wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces (1 stick) unsalted butter, room temperature
1 3/4 ounces granulated sugar
2 onces dark brown sugar
1/4 cup honey
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups whole oats
1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup toasted, chopped almonds
2 tablespoons bourbon
Preheat the oven to 375. Line two half sheet pans with Silpats and set aside.
Chop the dried apricots and combine with the dried cranberries. Stir in the bouron and let soak for 15 minutes while you prep the rest of the ingredients.
In a medium bowl, combine the flour, salt, baking powder, and baking soda and stir to combine. In the bowl of a stand mixer fitted with a paddle, cream the butter with both the sugars and honey until light in color and fluffy, about 3 minutes. Add the eggs one at a time, making sure each is incorporated before adding the next. Scrape down the sides of the bowl as necessary. Add the vanilla and almond extracts and the applesauce.
With the mixer on the lowest speed, add the flour mixture and stir until just combined. Add the oats, almonds, dried fruits and remaining liquid and stir by hand to combine. Let chill for 30 minutes.
Using a #12 cookie scoop, scoop dough out on the prepared pans, leaving 2 inches between each cookie. With slightly damp hands, flatten the cookies slightly so they bake evenly. Bake for 15 minutes, rotating the pans halfway through, until they are golden brown and firm to the touch.
Let cool on wire racks and the store in airtight containers. These cookies will freeze well.
January 11, 2012 | 
Reader Comments (4)
Just polished off one of these delicious breakfast cookies. Well, maybe "polished off" isn't exactly the right way to describe it. These cookies are moist & chewy and packed with tons of goodness, and they are pretty much a meal unto themselves! I dare anyone to eat more than one of these cookies in one sitting. I think "yum" pretty much sums it up! Thanks, Baker Alli!
I'm excited to try this recipe. From Barb's comment, I think it would be nothing but heavenly yummy. But I'm curious why it's named Secret Breakfast Cookie. LOL. Just a random thought.
Hi Jian - the secret is the bourbon soaked dried fruit. :)
Oh. I see. Thanks. Sorry for the late reply.