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You can grab one on the way out the door and still eat a healthy breakfast! These breakfast cookies go great with coffee, milk and tea and once you've made them, breakfast becomes even more convenient for people who are short on time. And most weekdays, who isn't? It takes a little time up front to gather and prepare the ingredients but once the cookies are baked, you have breakfast for a week.

Breakfast Cookies


2 cups old-fashioned oats
3/4 cup whole wheat flour
1 cup almond meal or flour
½ cup all-purpose flour
1 cup Grape Nuts cereal
½ cup wheat germ
½ cup oat bran
2 teaspoons baking soda
2 cups (4 sticks) unsalted butter, room temperature
3 large eggs
1 cup (packed) golden brown sugar (or use Splenda blend)
½ cup Splenda (or use real sugar instead)
1 tablespoon vanilla extract
1 cup toasted almonds, coarsely chopped
½ cup chopped pitted dates (optional)        

Description:breakfast cookies

Preheat oven to 350 degrees. In a large mixing bowl, blend oats, flours, almond meal, Grape Nuts, wheat germ, oat bran and baking soda. Using an electric mixer, blend the butter in another large bowl until creamy. Add eggs, both sugars and the vanilla to this mixture; beat until smooth. Next, using a wooden spoon, add the cereal mixture to the butter and egg mixture; stir just until blended. Mix in the almonds and dates last.

Line 2 heavy large baking sheets with parchment paper. Using either a 2-ounce ice cream scoop or a ¼ cup measure for the same purpose, scoop out dough into prepared baking sheets spacing the mounds of dough about 2 inches apart. Dampen your fingers and press cookies to ½ thick rounds. Bake cookies 1 sheet at a time until brown on top, about 15 minutes. Let the cookies stand on baking sheet 10 minutes before transferring to a rack to cool. Cool completely to reduce the chance of crumbling.

Melissa C. M.