PDA

View Full Version : Question About 5 Grain Daybreak Cookies...



mishquilt
05-15-2007, 12:55 PM
Hello all.
I have this recipe from a thread which appeared a while back (I think it might be one of Valchemist's but I'm not sure).
Anyway, I made these last week (and they didn't last long). I was wondering though, if I want to make a "smoother" cookie (translation: fewer lumps and bumps to look more like a traditional cookie, and to have less texture), could I take half to three quarters of the cereal and give it a whirl in the food processor before adding it to the recipe? Would this be too much of a change for the recipe to work?
I actually made mine with white flour and ww pastry flour (I substituted one third cup of ww pastry flour) and they came out fine. I think my son might actually get past the whole grain appearance of the cookie (and might actually try them) if I change the texture.

I would appreciate your input.

I would have just tried it without asking but I purchase the last bag of Bob's Red Mill 5 Grain from my local supermarket and who knows when they will re-stock????
Incidentally, has anyone tried the cookie recipe from the Bob's Red Mill bag?
It is quite similar to the daybreak recipe.

thanks,
mishquilt

Elisabeth13
05-15-2007, 01:17 PM
I guess I don't have any definitive advice, as I have only baked that cookie recipe "as written", but I would be interested to hear what you find if put the cereal mix in the food processor. I'm not a very experienced baker, but it seems to me that they would still turn out okay.

valchemist
05-15-2007, 01:18 PM
I'd say they would probably be fine, but only one way to know for sure...

JackieO
05-15-2007, 01:23 PM
Incidentally, has anyone tried the cookie recipe from the Bob's Red Mill bag?
It is quite similar to the daybreak recipe.

thanks,
mishquilt

I haven't, but a friend of mine did and she said the dough was more like batter and really hard to work with.

lindrusso
05-15-2007, 01:32 PM
Incidentally, has anyone tried the cookie recipe from the Bob's Red Mill bag?
It is quite similar to the daybreak recipe.


Is it the recipe below?

Here is the history on these cookies (http://community.cookinglight.com/showthread.php?t=73617&highlight=breakfast+cookie). Val came up with the cookie version (based on the Bob's recipe) and I did a muffin version (http://savorynotebook.blogspot.com/2005/09/5-grain-muffins-with-fruit-and-nuts.html). The original recipe has way too much liquid and butter (especially to be called a cookie!), so we played around and came up with something that worked better.

5 Grain Rolled Cereal Daybreak Cookies

Great for a quick breakfast on the go.

Ingredients:
3 cups 5-Grain Rolled Cereal
2-1/4 cups White Flour, Unbleached
1-1/2 cups Butter
3 Eggs
1-1/2 tsp Baking Soda
1-1/2 tsp Sea Salt
1-1/2 tsp Vanilla Extract
1 cup Coconut Flakes
1 cup Cranberries
1 cup Pecan Halves
3/4 cup Water
2-1/4 cups Brown Sugar
1 cup Raisins (Unsulfured)

Preheat oven to 375 degrees. Lightly grease 2 cookie sheets, set aside.

In a large bowl, sift together the flour, baking soda and salt.

By hand or in a small chopper, chop pecans coarsely, set aside.

In another bowl blend butter, sugar, vanilla and water together. Beat eggs and add to butter mixture; stir flour mixture into egg and butter mixture; add cereal and all remaining ingredients, mix well.

Drop by teaspoonfuls onto greased cookie sheet. Bake 10-12 minutes. Cookies should be soft in center and edges lightly brown.

Yield: 24 cookies

NUTRITIONAL FACTS:
One cookie contains: 340 Calories, 160 Calories from Fat, 17g Total Fat, 9g Saturated Fat, 55mg Cholesterol, 240 mg Sodium, 45g Total Carbohydrates, 4g Dietary Fiber, 21g Sugars, 4g Protein.