There is a war going on in my household. It is a cookie war. Yes, dear friends, I have learned an important lesson this week, one that might prove instructional for others. When your family members express their desire to become healthier, take this with a grain of salt when choosing recipes to make. Their desire for a healthy lifestyle may be less strong than the pull of their sweet tooth, thus producing a cookie war, one that can potentially cause dissension within the ranks—and lots of healthy cookies for you to eat.
In an effort to keep breakfast a bit simple and healthy, I decided to make Pumpkin Spice Breakfast Cookies. This recipe not only utilized ingredients already stocked in our pantry, but it also featured the key ingredient for fall, pumpkin. And who doesn’t like pumpkin around this time of year? Too, the recipe seemed very healthy and packed full of nutrition.
When looking at the recipe and the use of whole wheat flour, I decided to take a chance that my freshly ground soft white wheat could be used in the batter. Rather than go with my usual half and half rule in regard to using whole wheat flour, I used a whole cup. I excitedly mixed these babies up and cooked them to perfection. The texture was soft and very nice; the sweetness was light and not overpowering. The smell of pumpkin and spices in our kitchen was heavenly. I personally couldn’t wait for coffee and cookies the next morning!
The reaction among my family members was less than enthusiastic, however. My husband remarked that they could have used more sugar, and his daughter frowned as she ate her breakfast. I admit that I was perturbed. I had found a cookie that could be eaten for breakfast, and they didn’t approve. Well, I decided I would show them who could bake up something sweet.
Some time in the not so distant past, my husband decided that he would buy a couple of boxes of instant oatmeal packets so that we could have an easy breakfast. A few of these packets were used, but most languished in the box, forgotten like an old rag. Well, I wanted to remedy that situation. Enter the Instant Oatmeal Packet Cookies. These cookies seemed like a solution to all my problems in the cookie realm. They used up some old ingredients and provided my family with a super sweet cookie.
Mixing up the batter, I realized that it was a bit dry, and so I would recommend possibly adding a bit more milk if you find this to be the case in your home. However, the cookies themselves had a great texture and were sweet as could be. I couldn’t leave it at that, though. I whipped up a batch of Maple Cinnamon Glaze just to add a final punch to the cookies. And yes, that definitely took them over the top in the sweet department and was a perfect addition to the dessert.
The final verdict? If you have a family like mine, you might want to begin healthy cooking a bit more slowly. A cookie battle is never pretty. We all know who the winner will be—the glazed beauty with the sweet goodness. I’ll keep eating my pumpkin cookies, though, and tuck away this learning experience for future examination. For husbands and kids, sweet is everything when it comes to cookies.