BREAKFAST COOKIE

I know, I know, it's about time right? I am just figuring the blog thing out, but am way excited about it. This was a great idea Cass!! I made these breakfast cookies for DeAnne for a race that she was doing. They are great for breakfast on the run or a healthy snack. They sound kind of weird, but I was pleasantly surprised.

1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. sesame seeds
4 c. flour (I use wheat)
1 c. chocolate chips
2 c. rolled oats
1 tsp. salt
1 tsp. baking powder
1 c. canola oil
1 c. honey
1 c. craisins soaked in 3/4 c. hot tap water (reserve liquid)
2 eggs
1 tsp. vanilla

Preheat oven to 350. Spread pumpkin, sunflower and sesame seeds on baking sheet and toast in oven about 5 minutes, until lightly browned and fragrant. Combine the toasted seeds with flour, chips, oats, salt and baking powder in a large mixing bowl. Set aside.
In another mixing bowl, combine canola oil, honey, soaking water from craisins, eggs and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. Scoop cookies with an ice cream scoop and place on a parchment-lined baking sheet. Flatten each a little, with the tines of a fork. Bake at 350 for 12 to 15 minutes. Cool; if you want, wrap by 2's in aluminum foil and freeze in ziploc bag. Makes 3 dozen.