breakfast cookies.

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Breakfast Cookies from Kristen:

3/4 cup whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. ground nutmeg

2 T unsalted butter

1 egg

3 T sugar

1/2 cup flour

1 tsp. cinnamon

1/4 tsp. salt

1/4 cup oil

1/4 cup dark brown sugar

1 tsp. vanilla

1/4 cup (1 small jar) baby food (carrot, sweet potato, squash)

1/2 cup rolled oats

1/2 cup bran flakes

1/3 cup raisin/craisin mix

Preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl and mix on high speed, until sugars dissolve and light in color, about 1 minute. Add egg, puree and vanilla and beat 30 seconds. Add flour mixture and beat 30 seconds. Add oats, flakes, raisins and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4 inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.