THE ULTIMATE BREAKFAST COOKIE
Breakfast on the go! I've made some changes to my favorite oatmeal cookie recipe; incorporating peanut butter and molasses! They're so yummy!
Provided by Galley Wench
Categories Breakfast
Time 25m
Yield 16 large cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
- In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- The dough will seem dry, but resist the urge to add more liquid.
- Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
- Using hands, gently press each dough ball to 1 inch thickness.
- Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
- DO NOT OVERBAKE!
- Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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!
CHOCOLATE CHIP BREAKFAST COOKIES
Low-fat, high-fiber, a great alternative to pre-packaged oatmeal snacks! They make a great breakfast on-the-go or mid-morning snack. Store in an airtight container or the freezer.
Provided by Dianne
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
- Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
- Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
- Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 200 calories, Carbohydrate 35.5 g, Cholesterol 24.7 mg, Fat 4.9 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 254.4 mg, Sugar 15.1 g
THE ULTIMATE GLUTEN FREE BREAKFAST COOKIE
Make and share this The Ultimate Gluten Free Breakfast Cookie recipe from Food.com.
Provided by No Wheat For Me
Categories Breakfast
Time 24m
Yield 5 Dozen cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 * Fahrenheit.
- In a medium bowl, combine oats, baking soda and flaxseed meal.
- Using an electric mixer cream together peanut butter, butter, sugar, honey and banana . Beat in eggs and vanilla then add the oat mixture until thoroughly mixed. Stir in nuts, chips and seeds.
- Drop by tablespoons 2 inches apart on an untreated cookie sheet. Bake 12-14 minutes, until golden brow, and hen cool on pan.
Nutrition Facts : Calories 98.2, Fat 6.7, SaturatedFat 2.2, Cholesterol 13.4, Sodium 90.3, Carbohydrate 8.4, Fiber 1, Sugar 6.8, Protein 2.5
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