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Brampton Prune and Almond Breakfast Cookie



1 cup unbleached flour
1 cup whole wheat flour
½ cup wheat germs
¾ tsp. baking soda
½ tsp. salt
1 cup unsalted butter, (2 sticks), at room temperature
1 ½ cups light brown sugar, packed
2 large eggs, at room temperature
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 cups rolled oats (old fashioned)
1 ½ cup toasted almonds, copped
1 ½ cup dried prunes, chopped into ¼ inch pieces
Preheat oven to 300 degrees.
In a large bowl mix first 5 ingredients.
Remove 2 tablespoons and set aside in a small bowl.
Sprinkle the 2 tablespoon of reserved flour over the chopped prunes and mix well and set aside. (Prunes are stick in this helps to keep them separated when mixing into the other ingredient.)
In the bowl of a standup mixer cream butter and light brown sugar on high speed, a minute or two. When fluffy add eggs one at a time, mixing well between each addition. Add both extracts and mix well again.
Mix oats into flour mixture.
Remove bowl from mixer and add flour mixture. With a large spatula fold dough gently until barely mixed.
Add toasted almonds and prepared prunes and mix until well distributed.
Use a 3 inch ice cream scoop to make cookie balls.
At this point they can be frozen for a later use.
To bake them off, arrange cookies on a cookie sheet 2 inches apart and bake for 20 min.

Serve 1-2 cookies per person.