Maple-Glazed Breakfast Cookies With Dried Cranberries and Pepitas
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 1 and 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 tablespoon wheat germ
  • 1 cup (two sticks) unsalted butter, at room temperature
  • 1 and 1/2 cups brown sugar
  • 2 eggs at room temperature
  • 1 tablespoon vanilla extract
  • zest of one orange
  • 2 cup rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup green pumpkin seeds (pepitas)
  • 1 cup powdered sugar, sifted
  • 1/4 cup maple syrup
  • 1 tablespoon orange juice
Directions
  1. Preheat oven to 350 F. Line three baking sheets with Silpat or parchment paper.
  2. In a small bowl, whisk together the flours, the baking soda, the salt, the cinnamon and the wheat germ. Set aside.
  3. In the bowl of a standing mixer, cream the butter and brown sugar until light and fluffy, about three minutes. Add the eggs one at a time, the vanilla extract and the orange zest and combine well. Gradually add the flour mixture and combine thoroughly, scraping the sides of the bowl as necessary. Fold in the rolled oats, the dried cranberries and the pepitas.
  4. With damp hands, scoop ping-pong ball sized balls of dough onto the cookie sheets. You should get about nine cookies to a sheet. Flatten the balls gently with a spatula or your hand.
  5. Bake 15-17 minutes until the edges are golden. Cool on a wire rack.
  6. While the cookies are cooling, make the glaze. In a small bowl, whisk together sifted powdered sugar, maple syrup and orange juice.
  7. Drizzle the glaze on cooled cookies. Allow the glaze to harden before storing cookies.