Blueberry Breakfast Cookie

It might look like a funky blue blob, but it's really good. These breakfast cookies have all sorts of possibilities to the ingredients, but our most popular is this version. The 2 teaspoons of chocolate chips added let me call them Chocolate Chip Breakfast Cookies to the kids, but the amount is negligable so I don't feel badly giving them a taste of chocolate in the morning.

I'm always looking for something beyond the carbo-loaded, nutrient-absent breakfasts that my kids are addicted to. These breakfast cookies are nice and thick in a I'm-full-after-I-eat-one-and-don't-need-to-snack-one-hour-later kind of way.

3/4 cup of whole wheat flour

1/2 cup flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

2 tbsp butter

1/4 cup canola oil

1/4 cup dark brown sugar

3 tbsp sugar

1 egg

1/4 cup carrot baby food, preferably organic - can sub with sweet potato

1 tsp vanilla

1/2 cup oats

1/2 cup bran flakes

1/3 cup fruit (raisins, blueberries, dried cherries, whatever)

1/3 cup toasted walnuts (we rarely use this, but it's good)

2 tsp chocolate chips - preferably dark chocolate

Preheat oven to 350 degrees. Mix the dry ingredients. In a separate bowl, mix butter, oil and sugars. Add egg, carrot puree and vanilla. Slowly mix in the dry ingredients. Add cereals, fruit and nuts. (Here's the kicker: slip in a handful - little maybe 2 tsp of chocolate chips and then you can call it Chocolate chip cookies). Make 3-4 tablespoon-sized balls and pat them on to Pam-sprayed cookie sheet. Cook about 12 minutes. You want it to be a little soft in center and then as it cools, the cookie stays moist.

We make these at least once every two weeks and my kids really like them. They are great for when you are running late and about to lose your mind if everyone doesn't get his or her tush in to the car right this instant! Oh, my. Excuse me.

But you know what I mean!