MONSTER BREAKFAST COOKIES
These are a perfect treat when on the go, or first thing in the morning before a run/walk, or in the middle of the night while nursing a hungry infant! Walnuts are a great add (try 1/2 cup raisins and 1/2 cup walnuts), but they do make the cookies a bite drier. You can use white flour or a mixture of white and whole-wheat.
Provided by QuentinJess Flokstra
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 baking sheets.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough.
- Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets.
- Bake in the preheated oven until edges are just browning, about 20 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 46.2 g, Cholesterol 30.8 mg, Fat 15.8 g, Fiber 5.4 g, Protein 6.3 g, SaturatedFat 4.5 g, Sodium 110.8 mg, Sugar 23.1 g
BREAKFAST MONSTER COOKIES
From St. John's Church Cookbook 2004 (Fox Lake, WI). The recipe doesn't say how long to bake these, and the yield is also a guess!
Provided by Vino Girl
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in order.
- Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
- Bake until done (recipe doesn't say how long!). Do not overbake.
- These freeze well for a quick breakfast or snack.
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!
MONSTER SIZE BREAKFAST COOKIES
These are Healthy, non-fat, tasty and can be made vegan easily. My Kids love this for breakfast and because they are so easy to make we make them often. If you are in a hurry in the morning you can make these ahead, though we like them warm, or you can mix the dry ingredients before and then just add the applesauce just before baking. This makes 4 monster cookies.
Provided by paxye
Categories Breakfast
Time 20m
Yield 4 cookies, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix Oatmeal, raisins, chocolate chips, flour, powdered milk, sugar, baking powder, cinnamon and salt together.
- Mix in the apple sauce and vanilla.
- Prepare two baking sheets with parchment paper and make 4 mounds, 2 on each baking sheet and spread the mounds out a bit.
- Bake for about 15 minute.
Nutrition Facts : Calories 439.6, Fat 5.4, SaturatedFat 2.4, Cholesterol 6, Sodium 322.8, Carbohydrate 84.6, Fiber 5.1, Sugar 40.5, Protein 16.9
BREAKFAST COOKIES
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 large or about 14 small cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
BREAKFAST COOKIES
Provided by Shauna Sever
Categories Breakfast Dessert Bake Low Fat Kid-Friendly Wheat/Gluten-Free Dried Fruit Date Coconut Oat Quinoa Healthy Low Cholesterol Vegan Cinnamon Kidney Friendly Vegetarian Pescatarian Dairy Free Soy Free Kosher Small Plates
Yield Makes 9 3-inch cookies
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
- In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
- In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
- Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
- Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.
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