Monster Size Breakfast Cookies Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 deg F.
• Parchment cookie sheets.
• Cream Butter, oil and sugars very well in mixing bowl.
• Add Peanut Butter, Egg, Vanilla and Sour Cream in that order.
• Add flour and baking soda. Mix until just combined.
• With a large spoon or spatula fold in oats until just mixed. Do not over mix!
• Fold in M&M's and chocolate chips again until just blended.
• Spoon approx 2-3 tbsp onto the parchment. I use a medium ice cream scoop. Do not press down, they will become perfect in the oven.
• I press a couple extra M&Ms onto the top of each cookie to make them look extra yummy.
• Place 6-9 cookies on one pan, spread apart.
• Bake for 10 to 12 minutes The center will still be soft but sides will brown a little.
• Let cool on cookie sheet for 10 min and transfer to cooling rack.
• Viola and Enjoy!

Steps:

• In a large bowl, cream peanut butter, butter and sugars. Add eggs, 1 at a time, beating well after each addition. Add baking soda and vanilla. Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes. Stir in flour (the dough will be crumbly)., Shape by 1/4 cupfuls into balls. Place on greased baking sheets, about 9 cookies on each sheet. Gently flatten cookies. Bake at 325° for 15-18 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Cream butter and peanut butter together. Add the sugars and stir until well mixed.
• Add eggs one at a time, then add vanilla.
• Mix oatmeal and baking soda separately, then stir into batter.
• Add chocolate chips last.
• Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.