GRANOLA BREAKFAST COOKIES
A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.
Provided by Cheerios
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 22
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix together flour, baking powder, and baking soda in a bowl; set aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 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
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.
GRANOLA BREAKFAST COOKIES
Make and share this Granola Breakfast Cookies recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Line baking sheets with parchment paper.
- In a large bowl, cream together shortening and brown sugar; add eggs, milk and vanilla beating well.
- In a medium bowl, combine the flour, baking soda and salt.
- Mix well and add to sugar mixture.
- Stir in granola; drop by teaspoonfuls onto prepared baking sheets.
- Bake 10 to 12 minutes or until edges are browned.
Nutrition Facts : Calories 101.9, Fat 4.8, SaturatedFat 1.1, Cholesterol 10.4, Sodium 41.3, Carbohydrate 13, Fiber 0.7, Sugar 7.3, Protein 1.8
MAKE-AHEAD BREAKFAST GRANOLA COOKIES
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 12 to 15 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
- Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.
OATMEAL GRANOLA COOKIES
I was in the supermarket one day shopping for a muffin recipe from the Barefoot Contessa. I had picked up french vanilla granola in hopes of using it in the recipe, but when I got home and tasted it the first thing I thought of was oatmeal cookies. So, the kids and I came up with this one. We get around 3 dozen or so from this recipe.
Provided by Blue-eyed 70s Chick
Categories Dessert
Time 1h
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. In a bowl mix flour, salt, baking soda, baking powder and spices till well blended. Set aside.
- In another bowl, beat butter, shortening and sugars until light and creamy. Then add the eggs one at a time until they are blended. Add the vanilla beat until well blended, about a minute.
- Add the flour mixture to the butter and sugar mixture. When dough is well blended, fold in fruit, oats and granola. Break your granola into manageable pieces if needed.
- Drop by rounded teaspoon onto pan. We lined our pans with wax paper but whatever you choose to do to your pans is up to you. Bake for 10 - 12 minutes. Oven temps vary, so keep an eye on your cookies !
Nutrition Facts : Calories 332.6, Fat 14.9, SaturatedFat 5.5, Cholesterol 37.1, Sodium 165.6, Carbohydrate 45.4, Fiber 3.3, Sugar 19.5, Protein 5.8
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- Preheat the oven to 325⁰F (160⁰C) and line two cookie sheets with parchment paper or a silpat mat. On one parchment lined cookie sheet, toast almonds, sesame seeds, coconut & sunflower seeds in the pre-heated oven for about 5 minutes, watch for coconut to be lightly brown. (Toasting is not imperative, but it gives the cookie some added crunch, and yumminess.)
- In a medium bowl blend together spelt flour, oats, barley, flax, baking soda, baking powder & cinnamon with a spoon or spatula.
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- Scoop dough with a tablespoon to form uniform mounds on prepared sheet, about 2 inches apart. If the cookies look too high, use a wet finger and gently press to form flat disks. Bake at 325⁰F (160⁰C) for 12-15 minutes or until golden and crisp around the edges.
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