Never trust a skinny pastry chef.
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
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.