BREAKFAST COOKIES

BREAKFAST COOKIES (my brother's recipe)

Makes aprox 30-35 cookies

- 1 cup (250 mL) unsalted butter
- 3/4 cup (175 mL) sugar
- 3/4 cup (175 mL) packed golden brown sugar
- 2 large eggs
- 1/3 cup water
- 2 cups (500 mL) all-purpose flour
- 2 cups (500 mL) old-fashioned rolled oats
- 1 teaspoon (5 mL) sea salt
- 1/4 teaspoon (1 mL) baking soda
- 1/4 cup chopped toasted pecans
- 1/4 cup chopped toasted almonds
- 1/4 cup toasted pine nuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup toasted shredded sweetened coconut
- 1/4 cup semi sweet chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1/4 cup (125 mL) chopped dried dates
- 1/4 cup 125 mL) chopped prunes

1. Preheat oven to 350 degreesF (180 degreesC). Line a cookie sheet with parchment paper.

2. In a large bowl, beat together the butter and white and brown sugars until light and fluffy. Beat in eggs and water until well mixed. In a separate bowl, combine flour, oats, salt and baking soda. In a third bowl, combine pecans, cherries, apricots, apples and prunes.

3. With a large spoon, mix 1/4 of the flour mixture into the butter mixture until combined. Stir in 1/4 of the dried fruit mixture. Add remaining flour and fruit mixtures in 3 more additions, stirring to combine. (important to mix this as described!)

4. Drop dough onto prepared cookie sheet and press flat until cookies are 2 1/2 inches wide and 3/4 inches thick. Bake until lightly browned on top and a little darker on bottom, 10 to 15 minutes.

You can also use flax seeds, sesame seeds, dried apple, raisins, or dried cherries, as long as your fruit/ nut/ chocolate mixture is 3 and 1/4 cups total when gently packed into your measuring cups.