Breakfast Cookies

Firstly; big thanks to Jen Jen from MilkandCookies for a great recipe. I altered a couple of proportions and ingredients from her initial recipe to accommodate what I had in my pantry (and partly because I cant stand the tart and sour taste of cranberries). They make me squint and shiver! For those who prefer "original" recipes by-thebook; link to JenJen HERE. I played around a little with the sugar and honey. My version of the cookies came out soft in the center and crunchy around the corners. The proportions gave the cookies a nice shiny gleam on the surface as well. (I reduced the amount of sugar and added more honey for a softer and stickier cookie).
It's a great way to use up the little bits and pieces of nuts and dried fruit from other recipes! I didn't really bother measuring the loose bits...I just kinda chopped them up and threw them in. (I threw in a little more of my favourite stuff! so feel free to do the same). The cookie mixture is great, workable and really versatile. Simple to whip up for a quick healthy breakfast; in a single delicious cookie!

*Everyone deserves little pieces of chocolate in the morning don't you think? *grin*

1 3/4 cup plain flour
1/2 tsp baking powder
pinch of salt
2 tsp ground cinnamon

Sift these ingredients and set aside.

3/4 cup brown sugar
1/4 cup castor sugar
1/2 unsalted butter softened
2 large eggs
3/4 cup honey
1 tsp almond essence (you can leave this out if you like)
1 cup rolled oats

1/2 cup of each (or more if you like; make your own favourite combination) :

currants/raisins
chocolate chips
almonds/walnuts
dates/cranberries

Cream sugars and butter till fluffy. Beat in flour mixture and add in eggs+honey. Beat well till it resembles a soft cookie dough. Fold in oats and other ingredients. Spoon well combined mixture onto parchment paper 2 inches apart and bake in perheated 170 degree oven for approximately 15-20 minutes or until tops are golden. Remove cookies gently and stack neatly on a wire rack to cool for at least 10 minutes.