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°F.
• Spray cookie sheet with baking spray.
• Mix all ingredients together.
• Spoon 1 large mound on the baking sheet.
• Bake 15-20 minutes.

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 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
• Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.