The day we almost died(or so my parents tell me)….

The day start off well. The Swiss Family Peabody was out for a family adventure to raft down the Colorado river. As you can see from the picture it was a lovely day with no weather concerns whatsoever. Now don’t think we just got in a raft and went for it. There were guides with actual people who knew what they were doing. Or so I am told…in case you hadn’t noticed I was about 4 years old there. Also please note my mother’s t-shirt(I would hate to miss an opportunity to embarrass her)…it says Foxy Lady. LOL…even back then they were making those ridiculous shirts.
All was well with our trip, I guess, see I only really remember one part of that, and I will get to that in a bit.
Arizona rain and Washington rain are very different. Arizona rain is hard, fast and sometimes only lasts a few minutes. The soil there is not made to hold that amount of water that quickly and they get flash floods. Usually in the Summer, when they get Monsoons. Washington rain is like being under a mister system. It is really more of a drizzle, but goes on all day. I have learned I like Washington rain better.
On the afternoon of our trip, the Monsoon clouds rolled in just as we were passing through a steep canyon. There was no where to dock the raft as the only thing around us where shear cliffs. Not ideal place to be as we would soon learn. The sky opened up and the rain cometh…hard. The flooding began and the little raft was being thrown around. I really only remember two things. One, I was wearing a black garbage bag which did a craptastic job of keeping the water off me as the water seemed to be coming from everywhere. And two, holding on to a granola bar….tightly. I remember thinking that if I could just hold onto that granola bar everything would be alright. I almost lost it a few times, and when the storm was over all that was left of my Honey and Oat’s granola bars was a wet nub. But it was my web nub and I was safe. In my little mind, I had helped keep us safe by holding on to that granola bar. I guess the rest of that situation was too scary for me and I blocked it out as my family has a much more frightening recollection of the days events. I, I just had a granola bar.
When we got to the end where the trailers were, we all dried off and hot chocolate was pumped into our system. I even got me a new, dry granola bar to eat.
When going through Sweet Melissa’s book I saw a recipe from Granola Breakfast Cookies and immediately thought of the trip and my granola bar. I did make a lot of changes to the recipe. The original recipe has you use granola you made as well as molasses. I loaded mine up with sugar and used Vanilla-Almond Granola from my yuppie grocery store. Same concept and an excellent way to start the day.

Vanilla-Almond Granola Cookies

6 TBSP unsalted butter, melted
½ cup blackberry honey
½ cup lightly packed brown sugar
2 large eggs
1 ¾ cup all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 ¼ tsp baking soda
1 ½ cups Vanilla-Almond Granola

Position a rack in the center of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper.
In a large bowl, whisk together the butter, honey, and sugar until smooth. Add the eggs and whisk until incorporated.’
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg and baking soda.
Add the flour mixture to the honey mixture all at once and stir until  combined. Stir in the granola.
Drop the batter 2 inches apart by rounded tablespoonfuls onto the prepared cookie sheets(12  on each sheet). Bake for 12-13 minutes, or until golden around the edges. Do not over bake. The cookies should be nice and chewy when cool. Remove to a rack to cool on the sheets for 10 minutes before transferring to the rack.

I have also included the original recipe since I strayed quite a bit. I am not giving you the granola recipe…you should go buy the book and get it for yourself. :) You could use any type of granola you wanted though so don’t feel you have to have homemade.

 

Granola Breakfast Cookies

6 TBSP unsalted butter, melted
½ cup clover honey
¼ cup molasses
1 large egg
1 ¾ cups whole wheat flour
¼ tsp kosher salt
½ tsp ground cinnamon
1 ¼ tsp baking soda
1 ½ cups Cherry Almond Granola

Position a rack in the center of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper or aluminum foil.
In a large bowl, whisk together the butter, honey, and molasses until smooth. Add the egg and whisk until incorporated.
In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda.
Add the flour mixture to the honey mixture all at once and stir until  combined. Stir in the granola.
Drop the batter 2 inches apart by rounded tablespoonfuls onto the prepared cookie sheets(12  on each sheet). Bake for 12-13 minutes, or until golden around the edges. Do not over bake. The cookies should be nice and chewy when cool. Remove to a rack to cool on the sheets for 10 minutes before transferring to the rack.
These cookies will keep layered between wax paper in an airtight container at room temperature for 4 days, or frozen for up to 3 weeks.

Adapted from Sweet Melissa Baking Book by Melissa Murphy, Penguin Group 2008

Comments

  1. Cookies for breakfast…my kind of breakfast! Maybe if I hold on to one my day at work won’t be so bad…

  2. I said “awwww” out loud when I read the wet nub part. Gotta love all the yuppie grocery stores we have here, there’s a PCC, Metropolitan Market, and Whole Foods within like 4 miles of my house. Ah good old Seattle. :)

  3. lovely cookies! i love the presentation w/the ribbon… wish i could be more creative w/my pics! :)

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  1. [...] it cooled down around these parts) it didn’t get done. But if they are anything like the granola cookies I made awhile back I am sure they are great. Back to school time is here. The aisles at Target are [...]

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