Posted by: aauntiem | March 12, 2010

Sweet,Sweet Friday with Bran and Honey Cookies

I repeat: my husband is the pickiest eater I have ever met. Ever.

He is notorious around town, with family, with friends, with the sushi/stir-fry place where the wait staff sees him and says “Ok. Ok. You wan– No veggie-tubles. No gard-nish. No herb.”

He will make your grandma cry when he refuses her baking. He will spark a madness in cooks and bakers alike to find something, anything, that man will eat.

In essence, my husband is responsible for daring the little bakers in us all to dream (little folks, real little).

Now, some of the things he eats, at first, appear shocking. He loves chili without meat (but he is such a meat eater you say) or the spaghetti sauce or his undying love of NOW and LATERS (over all other candy. Who would crave those?)

One of these

kind of moments comes from his love of bran.

Who is in absolute love with all things bran? I mean, of all things you choose bran, really? Why not chocolate peanut butter pie (or brownie madness or lemon ice cream or hummingbird cake or… or… or… or …SNAP OUT OF IT. Eyes on the healthy food M!)

Not Picasso. It is bran-baby, all the way (good thing I find all these things absolutely endearing, even if it is sometimes maddening). Bran made baked goods are the equivalent of a hard drug for that man. When I make bran muffins he snatches them off the counter like Tom Hanks eating after escaping from the island in Cast Away. In those moments he is a man deranged.

I like deranged. So, I encourage it by finding, modifying, and making as many bran inspired recipes as possible.  This is also nice because baking with bran makes things low points. It is a double win.

So here it is:

Picasso’s Favorite Bran and Honey Cookies Serves:  36

1 Weight Watchers Points


¼ cup of softened butter

¼ cup of unsweetened apple sauce

½ cup brown sugar, unpacked

½ cup of honey

1 egg (room temperature)

1 ½ cup of all purpose flour

½ tsp. baking soda

½ salt

1 tsp. cinnamon

1 tsp. almond extract

½ tsp. All Spice

½ tsp. nutmeg

1 ½ cup of Bran flakes shredded

Add ½ cup dried fruit if you don’t have a Picasso and feel frisky. This doesn’t change the points value. Sometimes I get crazy and make half the batch with ¼ cup dried fruit, you know for the little people.)

Also, use ½ cup of butter if you are unsure of the applesauce. It will raise the cookie point value to 2, with or without the fruit.

Heat oven to 375° F.

First, use a food processor to shred up your bran flakes. Or, if you don’t have on handy, or just don’t wanna get out all those pieces and clean up all that mess (I don’t blame you), then pour the bran flakes into a sandwich baggie and smash-um-up good. If that still is not an option, use a mortar and pestle. Then, I am outta ideas…so you are on your own.

But, don’t get carried away. The flakes add texture to the cookie. You want them to be large enough to add a chew but not so large they add a “what is this in my cookie?” look from taste testers.

Set aside the flakes.

In medium bowl, beat butter, apple sauce, brown sugar, honey, almond extract, and egg. Scrape the sides as your go. The cookie batter should end up smooth. Stir in flour, baking soda, salt, cinnamon, all spice, and nutmeg. Stir in cereal.
Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
Bake 7 to 9 minutes. Mine take 7 minutes exactly,  though they never look “done” to me. The bottoms will brown, the cookie will set, and the cookie will look slick and wet; but it is done.

Cool for several minutes and then move them from tray to cooling rack. If you don’t have a cooling rack then make one by placing something airy on top of a surface like a roasting rack set on top of a pan or on top of four-cornered cans. Let me cool completely before moving to store as they will break apart (I may know this from experience).

Click for recipe.

Praying for sun and trying to send the rain away,



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