Sunday, April 26, 2009
Sweet Melissa's Granola Breakfast Cookies
Cookies for breakfast? That's a concept that only crosses my mind as a guilty pleasure, not a menu plan! But this week the Sweet Melissa Sundays bakers are whipping up Granola Breakfast Cookies, so I gamely joined in. Now, I've made granola cookies once before, using Dorie Greenspan's recipe for the cookies and my homemade granola. My conclusion then? I really liked the granola better by the handful than in cookies. I was wondering if I'd end up feeling the same way about Melissa's.
This was actually a compound recipe; one of the ingredients for the granola cookies is Cherry Almond Granola, a Sweet Melissa recipe that's on the previous page of the cookbook. Although I knew that I could substitute other granola, Melissa's recipe sounded interesting, mostly because of the dried milk powder. Since I have that on hand from bread baking, I went ahead and made a batch of the granola, which gave me enough for the cookies, a quart to give my brother and some left over.
I will save the detailed granola review for when that recipe is chosen for Sweet Melissa Sundays, but here are a few notes: I baked it at the long end of the recommended time and it turned out quite crispy. I ran out of currants (for the second time this month!?) and the neighborhood Publix doesn't carry them so I subbed some chopped dates and figs along with the recipe's golden raisins and cherries. This granola has a nice combination of spices, though it's a bit sweet for my taste.
I made a few minor changes to the cookie dough:
- left out cinnamon and added 1/4 tsp ginger 1/4 tsp of mixed spice
- added 1/2 tsp vanilla extract and 1/4 tsp almond extract
- used 1 1/4 c whole wheat flour and 1/2 c white whole wheat [edit: the recipe called for whole wheat flour, so I was trying to lighten it up a bit]
As I put them in the oven, I had fond hopes that these would taste like yummy molasses cookies with some great stir-ins added. But that was not to be...
My cookies did not spread at all. They were kinda lumpy and looked rubbery. I put the second half in mini muffin pans and they ended up looking better but still strange.
My cookies were really odd looking and tasting. They were really dense and really sweet. Although they were plenty moist, they tasted kind of "health food-y" and dry. The granola was almost lost in all that denseness. They almost reminded me of a Lara Bar (which I do like) but not quite.
When I was out to dinner last night (where the dessert was apple beignets with absolutely scrumptious granola ice cream!!!) I mentally reviewed my cookie disaster. Suddenly it hit me: I bet I'd left out the egg! I remembered getting it out of the carton and putting it in a bowl on the counter, but I didn't remember cracking it. Aha! When I got home I headed straight to the kitchen, sure I'd find the egg sitting in the bowl. But it wasn't there...
So I'll never know what I did wrong, but I don't plan to try this recipe again to find out. The taste wasn't quite my cuppa tea, and really, I prefer my granola out of cookies more than inside of cookies. I love granola as granola and when I want a cookie, I want to indulge!
Jessica of Singleton in the Kitchen chose this week's recipe. I love Jessica's blog because she's always cooking up yummy treats (especially for her bf) and she loooves a great breakfast! You can find the recipe on her blog post, along with a fun taste test between this recipe and Dorie's.
Before writing this post I sneaked some peeks at some of the other Sweet Melissa Sundays bakers for the real scoop. Here's what I found:
1. Their cookies look like cookies, and
2. They actually like the cookies
You might, too!