Breakfast Cookies - REVISED
1 cup butter, melted
½ cup kefir (or buttermilk )
2 cups whole wheat flour (preferably freshly milled)
2 cups whole rolled oats
3/4 c. honey
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ c. walnuts
1/4 - ½ c. flax meal (preferably freshly milled in your coffee grinder)
1/2 c. raisins
1/2 c. chocolate chips
This is another one of those recipes (just like the yummy baked oatmeal) where it would be best for your body (it will thank you!) if you think ahead and soak the wheat and oats. Here is an explanation on "Why". So, with that in mind, I'm putting those soaking directions first.
To soak the grains 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 kefir (or 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 on the counter overnight. Stir in the remaining ingredients in the morning and bake at 350 degrees for 15-20 minutes.
If you forget to think ahead and soak the grains, shame on you, but just go ahead and mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins and chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes.