Bluebird Millet and Oatmeal Cookies with Dried Plums
From the recipe box Cookies by Carla Clayton
| Serves | 6 |
| Yield | 2 doz. |
Introduction
In my Bluebird CSA, I received the whole grain “millet” with a suggestion to make cookies. I didn’t have all the ingredients needed, so I made an oatmeal cookie and substituted raisins for prunes and added the millet. I added pecans that were in my CSA too. The result....a tasty, crunchy cookie full of healthy fiber.
Ingredients
| 1½ | cups all-purpose flour | |
| 1 | tsp. baking soda | |
| 1 | tsp. salt | |
| 1½ | tsp. ground cinnamon | |
| ½ | tsp. freshly grated nutmeg | |
| 1 | cup butter, softened | |
| 1 | cup brown sugar | |
| ¼ | cup granulated sugar | |
| 2 | large eggs | |
| 1 | tsp. vanilla extract | |
| 1 | tsp. of dark molasses | |
| 3 | cups rolled oats | |
| 1 | cup of dried plums (prunes) chopped | |
| ¼ | cup of millet | |
| ¼ | cup of chopped pecans |
Steps
- Preheat your oven to 375 degrees.
- In a large bowl, blend the butter and sugars. Add the eggs and vanilla flavoring.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to the sugar mixture and blend until all flour is moist.
- Add the oatmeal, prunes, pecans and millet and mix by hand until oats are moistened.
- Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets.
- Bake for 10-12 minutes or until golden brown.
- Place cookies on cooling rack.
- These make delicious breakfast cookies.
This content is from the Cookies collection.