Best Ever Breakfast Cookies Food

BREAKFAST COOKIES

Breakfast Cookies image

Provided by Ree Drummond : Food Network

Time 35m

Yield 18 servings

Number Of Ingredients 16

Ingredients

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

Steps:

Preheat the oven to 375 degrees F.
In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
Eat and feel guiltless, because there's no chocolate in this cookie!

BEST BREAKFAST COOKIE

Best Breakfast Cookie image

The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Provided by LEIE

Categories 100+ Breakfast and Brunch Recipes

Time 45m

Yield 30

Number Of Ingredients 15

Ingredients

2 cups brown sugar
2 ½ cups rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ cup canola oil
½ cup prune puree
2 tablespoons water
5 egg whites
1 ½ teaspoons vanilla extract
¾ cup raisins
¼ cup chopped walnuts
⅓ cup chopped dried apricots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 221.3 mg, Sugar 14.3 g

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