Wwbigbreakfastcookies Recipes

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:

• Preheat oven to 350°F.
• Mix all ingredients together.
• Spoon out 4 big cookies on a baking sheet coated in Pam.
• Bake for 15-20 minutes.

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!

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
• In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
• In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
• Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
• Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
• Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.