I don't usually do this here, but I'm breaking protocol and I'm going to post a recipe. I found these things called Breakfast Cookies. They are not cookies, not really, but they are good for breakfast. I admired them as good potential for sustenance on those days (the non-S days) when I don't really leave myself room for real breakfast. I made them. I didn't really love them. I liked the idea of them so well, that I altered them significantly enough to claim this one as my own. Mad props to Foy Update, who, for reasons I can't quite conceive, receives a lot of jam from people and subsequently posted about this earlier.
My desire was to have something flavorful, that goes well with black coffee and can also pass as fairly nutritious. I think this qualifies, despite the lack of anything fresh, because of the fiber, omega 3's (chia seeds. Yes, cha-cha-cha-chia seeds), and all the glorious death-defying chemicals found in raw cacao (maybe, if you believe the media blitz. If you're lucky enough to live right down the road from Your Dekalb Farmer's Market, like I am, you can get those uber-hyped raw cacao nibs for just $.26 an ounce. Whole Foods charges, like, 4 times that much. A-holes.) Anyway, here's what I've concocted. I hope that you, unlike my entire family of ingrates, enjoy them -
Breakfast Cookies (or perhaps Mounds. Lumps? Globules. What You Will)
1/3 cup jam or jelly (I like something in a raspberry jam) 1/2 teaspoon baking soda
1/2 teaspoon (generous) coarse kosher salt
1/2 teaspoon cinnamon
pinch of freshly ground nutmeg
pinch of ground cloves
1 1/2 cups rolled oats (GF oats if you're even higher maintenance than me)
Step 3: Add the wet ingredients to the dry ingredients and mix till combined. This will be a very course dough. Plop the dough out onto a cookie sheet using your favorite cookie-plopping spoon. These cookies won't spread or rise. Bake for 15 minutes or until the bottoms turn brown(er).