Wednesday, April 2, 2014

Breakfast Cookies




If you put "breakfast" in front of a recipe, more than likely I'm going to be willing to serve it to my cherubs!

When my oldest cherub was born, we had the best pediatrician in the world!

She was older, wiser, and calmer!

When my cherub was old enough to move beyond baby food, she would say things like this:
  • "pizza is a great breakfast food!"
  • "grilled cheese for breakfast is a great idea!"
  • "sandwiches are perfect breakfast plans for little people!"
Clearly, portion sizes were important, but her idea was balance:  carbs, proteins, fats, dairy . . . it's all there!

When I made these "Breakfast Cookies" today for the cherubs, I thought of her!

I think I would have made her proud today . . .and I know my cherubs would thank her!

In the morning, I plan to pair these breakfast cookies with yogurt and a banana for the cherubs and I think they'll love it!

These cookies are bulky and substantial.  The more add in's you put in, the more filling they will be!

Breakfast Cookies

1 cup of butter, softened
1 cup brown sugar
1/2 cup of sugar
2 eggs
1 tsp. almond extract
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3 cups of oats (I used old fashioned, but regular or quick will work perfect)
Choose 2 or more add ins!
1 cup raisins
1 cup mini chocolate chip
1 cup craisins
1 cup coconut
1 cup chopped nuts

Heat oven to 350 degrees.

In a mixing bowl, cream the butter and sugars until light and fluffy.  Add the eggs and extracts and beat well. 

Add the flour, baking soda, cinnamon and oats.  Mix until the ingredients are well incorporated.

Stir in the 2 or MORE add ins!  You'll need at least 2 of the add ins (or select one and double it) so that your batter is the right consistency. 

Drop by tablespoonful onto a cookie sheet.  Bake for 8-10 minutes.*

Allow to cool for 8-10 minutes on the pan before transferring to a cooling rack.

Allow to cool completely before storing in an airtight container.

*I under-baked the breakfast cookies so that when I reheated them in the mornings, they wouldn't become too hard or dried out.  If you prefer a crisp cookie, then bake for 10-15 minutes, depending on preference.

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