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1
Preheat oven to 375 F. Take out two cookie sheets and set aside.
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2
Mix together margarine and the brown sugar with a pastry blender or possibly electric mixer.
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3
Add in whole egg, egg whites, vanilla, and rind, and beat by hand or possibly mix thoroughly with electric mixer.
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4
Stir in flour and mix thoroughly, then add in rolled oats, sunflower seed, sesame seed, wheat germ, and bran flakes, and blend well.
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5
Mix in raisins, coconut, and nuts.
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6
Make cinnamon/sugar mix by blending the granulated sugar and the cinnamon in a small mixing bowl.
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7
Scoop out dough with a Tbsp.
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8
and roll into balls with your hands.
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9
Roll in sugar/cinnamon mix, place on cookie sheet, and mash flat with the bottom of a glass.
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10
Bake till lightly browned, 8 to 10 min.
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11
Cold cookie sheets on wire racks 2 to 3 min, then remove cookies to wire racks to cold completely.
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12
SUR LA TABLE, Pike Place Market Cookbook (Seattle, Washington)
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13
These hearty, fiber-full breakfast cookies are a sensible alternative for people on the run, or possibly for those who normally do not eat breakfast.
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14
A couple of oatmeal breakfast cookies and a double latte with nonfat lowfat milk and you're set for the morning in a low-fat, low-calorie, delicious way.
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15
They also freeze well.
