foodie fridays

[image/recipe via Cooking Light]

I love a good grab-and-go breakfast treat. It's not always possible to get out the pots and pans, and create a delicious breakfast feast. I wish I could make pancakes or eggs benedict every day (or at all), but it's just not plausible, especially for a working girl.

These Breakfast Fig and Nut "Cookies" by Cooking Light are ideal for me. I would probably throw in some fruit or a to-go carton of yogurt to add a little more substance to my morning. But really...who doesn't love cookies for breakfast?

Ingredients:

• 3/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup finely chopped dried figs
• 1/4 cup sweetened dried cranberries
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup whole wheat flour (about 2 1/3 ounces)
• 1/2 cup unprocessed bran (about 1 ounce)
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup sliced almonds
• 2 teaspoons granulated sugar 

Preparation:

Preheat oven to 350°.
Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.