Breakfast Bars With Oats and Coconut Recipe - The New York Times

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A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.) —Melissa Clark

Featured in: Your Morning Granola Just Got An Upgrade. 

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March 06, 2021 at 04:24AM
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Breakfast Bars With Oats and Coconut Recipe - The New York Times

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Butter Cookies