Giant Breakfast Cookies


1 cup butter, melted ¾ cup honey 2 eggs 1 t. salt 1 t. cinnamon 1 t. baking soda 1 t. vanilla ½ cup buttermilk 2 cups whole wheat flour 2 cups whole rolled oats 1 cup raisins or chocolate chips Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack. To soak the grain in these cookies before baking (in order to help them to digest better): Melt and cool butter. In a glass bowl, stir together flour, oats, butter and cultured buttermilk. Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened. Cover and let the grains soak overnight. Stir in the remaining ingredients in the morning and bake as directed.

1 cup butter, melted
¾ cup honey
2 eggs
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

To soak the grain in these cookies before baking (in order to help them to digest better):

Melt and cool butter. In a glass bowl, stir together flour, oats, butter and cultured buttermilk. Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened. Cover and let the grains soak overnight. Stir in the remaining ingredients in the morning and bake as directed.

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