Grabngobreakfastcookies Recipes

Steps:

• Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
• Put butter in a large mixing bowl. Beat with electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper. Stop mixer.
• Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
• Scoop the dough with a 1/4-cup measuring cup.* Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to flatten dough on cookie sheet.
• Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookie sheet for 1 minute. Use a pancake turner to move cookies to a cooling rack. Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven.
• Serve with your favorite fruit-flavored yogurt and orange juice. *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor or blender, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
• To the bowl, add oats, flour, sweetener, brown sugar, baking powder, cinnamon, salt, and powdered creamer. Mix well and set aside.
• In a medium bowl, dissolve powdered creamer in 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute) and stir until mixed well.
• Add liquid mixture to dry ingredients and stir until completely blended. Chop raisins and cranberries and stir into the batter, evenly distributing and making sure they don't all stick together.
• Spray a large baking sheet with nonstick spray and spoon batter into 4 evenly spaced circles with a 2-ounce ice cream scoop, if using. Spread batter out a bit with the back of a spoon.
• Bake in the oven until tops of treats are just slightly crispy, 12 to 14 minutes. Allow to cool slightly on the sheet. Grab 'n go!

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.

Steps:

• Preheat oven to 375 degrees.
• Chop raisins and Craisins into small pieces. Set aside.
• In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
• In a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
• Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
• Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

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.