Breakfast: Breakfast Cookies

Martha made these cookies on Martha Bakes episode 312. The recipe is adapted from Randell Dodge, owner of Red Barn Bakery, who sells his cookies at the farmers' market in Bedford, New York.

This recipe includes superfoods such as:

Sunflower Seeds

Ingredients

2 c. whole-wheat flour
2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. Coarse salt
4 stick unsalted butter
3 c. packed dark-brown sugar
4 large eggs
1 tbsp. pure vanilla extract
1 tsp. pure vanilla extract
4 c. rolled oats
1 c. raw almonds
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds
1/2 c. shredded unsweetened dried coconut
1/2 c. raisins or currants
1/2 c. dried mango
1/4 c. dried papaya
1 c. banana chips

Instructions

Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

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