Fulfilling Breakfast Cookies

I call these breakfast cookies because they are very filling and made with healthful-quality ingredients.

If I baked them during the apple season, I would likely pick apples at one of the farms in upstate New York. But since now is wintertime, the next best place to get fresh apples is at Union Square Greenmarket in the Big Apple.

The square and its market are located at the intersection of 14th Street, Broadway, and 4th Avenue. They are on the street level by a subway station for trains # 4, 5, 6, Q, N, R. The market opens every Monday, Wednesday, Friday, and Saturday from 8:00 A.M. to 6:00 P.M.

Besides apples, you will also need the following ingredients:

Quick-cooking rolled oats	1½ c.
All purpose flour	¾ cup
Whole-wheat flour	¾ cup
Brown sugar, firmly packed	½ cup
Baking powder	1 tsp
Baking soda	¼ tsp
Salt	½ tsp
Cinnamon	1½ tsp
Raisins	½ cup
Peeled apples, finely chopped	1 cup
Egg, slightly beaten	1 large
Honey	½ cup
Vegetable oil	½ cup
Milk	1/3 c.

Preheat oven to 375 degrees F., and line baking sheets with parchment paper.

Combine oats, all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon together.

Stir in raisins and apples.

Combine egg, honey, vegetable oil, and milk in a separate bowl. Then stir in the dry ingredient mixture. Mix to form a smooth dough, but don’t over-mix.

Drop dough onto prepared baking sheets by teaspoonful, leaving about 2-inches between. Dip fingers into water and press dough down to about 1½-inch diameter if necessary.

Bake for 10-12 minutes, or until lightly golden.

Carefully remove baking sheet from oven and transfer breakfast cookies to cooling racks.

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