The Ultimate Breakfast Cookie Recipes

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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



The Ultimate Breakfast Cookie image

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.

3/4 cup unbleached all-purpose flour (3.4 oz.)
3/4 cup whole wheat flour (3.4 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces)
1 cup toasted pecans, chopped (4 ounces)
1 cup raisins (or other dried fruit)
1/2 cup toffee pieces (or chocolate chips can be substituted)
6 tablespoons unsalted butter, softened but still cool
1/2 cup creamy peanut butter
1 1/2 cups light brown sugar
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract

BREAKFAST COOKIES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 servings

Number Of Ingredients 16



Breakfast Cookies image

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!

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

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



Chocolate Chip Breakfast Cookies image

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

4 cups quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
¾ cup white sugar
¾ cup brown sugar
¼ cup butter, room temperature
2 large eggs
½ cup applesauce
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

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



The Ultimate Gluten Free Breakfast Cookie image

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

4 1/2 cups gluten-free oats
2 teaspoons baking soda
1/2 cup flax seed meal
1 1/2 cups peanut butter
8 tablespoons butter
1 cup brown sugar
1/4 cup honey
1 banana, mashed
3 eggs, beaten
1 teaspoon vanilla
3/4 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon sunflower seeds

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