Giant Breakfast Cookies

Giant Breakfast Cookies

1 1/2 cups sugar

1 1/2 cups brown sugar, packed

2 sticks butter, softened

1 cup Crisco shortening or solid coconut oil

1 cup applesauce

1 cup maple syrup

1 cup peanut butter

4 eggs

4 tsp. vanilla extract

5 cups oat flour (made from oatmeal)*

4 cups flour + 8 Tbsp.

4 tsp. baking powder

2 tsp. baking soda

2 tsp. sea salt

2 Tbsp. cinnamon

1/2 tsp. nutmeg

1 cup dates or raisins (or both!)

2 cups chopped nuts

12 ounces semi-sweet chocolate chips

1/2 to 1 cup coconut

Heat the oven to 375 degrees. Line the cookie sheets with parchment paper.

In a large mixer bowl add the sugar, brown sugar, butter, Crisco, applesauce, maple syrup and peanut butter.

Mix in the eggs and vanilla.

In another bowl whisk together the oat flour, flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.

Add this to the wet ingredients.

Fold in any or all of the dates or raisins, nuts, chocolate chips and coconut. 

Scoop by 1/4 cups onto cookie sheets. Flatten somewhat.

Bake 14 to 15 minutes. They'll be slightly brown on the edges.

Cool 5 minutes on the pans. Transfer to a rack.

*To make the oat flour, put oatmeal in a blender or food processor and blend it until it turns into flour. 

I'm not quite sure how many this will make. I use a 1/2 cup scoop and bake mine for 20 minutes or so. When you make them that big, you have to keep an eye on them.