Nourishing Breakfast Cookies Food
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
BREAKFAST COOKIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 servings
Number Of Ingredients 16
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!
BREAKFAST COOKIES
Make and share this Breakfast Cookies recipe from Food.com.
Provided by Born with a whisk
Categories Breakfast
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Lightly spray two baking sheets with cooking spray, or line them with parchment paper; set aside.
- Mix all of the ingredients together in a large bowl until very well combined. Let this mixture stand for about 5-10 minutes to let the oats absorb some of the moisture from the wet ingredients. Using a heaping spoonful of batter for each cookie, drop batter onto the prepared cookie sheets, leaving room for each cookie to "spread" slightly. Flatten with the bottom of a cup, as cookies do not spread like regular cookies. Bake for 15-20 minutes before removing to a wire rack to cool.
- (1/2 cup raisins are optional).
- Serings differ due to size of bananas.
BREAKFAST COOKIES
These truly are cookies for breakfast! Low in fat and high in protein, they are a perfect choice to grab on the run.
Provided by Susan Lee
Categories Breakfast
Time 13m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Mix all ingredients together.
- Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- Flatten to 1/2-inch tall with DAMP hands.
- The cookies do not flatten much while baking.
- Oven temperature is 350*.
- Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
- Cool.
- *I use 4 or 5 boxes of pureed baby prunes.
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- Using an ice cream scoop or large spoon, scoop around 12 large mounds of cookie dough on to a large baking sheet, leaving about 1" between each cookie. Using your fingers flatten the cookies to 1/2-3/4" thickness. Bake for 18-20 minutes. Let cool completely on a cooling rack before eating. You can store these cookies in the freezer for up to a month in a tightly sealed container.
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