I swear I have not fallen off the face of the planet. I know the blog has been neglected for a few weeks now and in my last post I had mentioned that I would be back to blogging, but time has just gotten away from me. I’m now 1 day away from the kids starting school! I can’t believe I have a Fourth and a Ninth Grader!! What in the world?!
With the kids starting school tomorrow I have spent most of this week making some breakfast items I like to keep on hand/in the freezer, for a quick and easy breakfast. Breakfast cookies are something that I can make and then keep in the freezer until we’re ready to eat them. There are just those mornings where we do not have time for me to stand and cook them breakfast, so having a nutritious but quick alternative is helpful. Plus, who doesn’t want cookies for breakfast?
The breakfast cookie thing started because the Boy wouldn’t eat breakfast when he was around 3-is; so I had to bribe him to eat by making these cookies. At 3, he used to think it was the coolest thing ever that I let him have cookies for breakfast! Little did he know that they are jam packed with things that are good for him and I was getting him to eat breakfast! Win, win, right?
The recipe below makes 4 dozen cookies and a lot of the mix-ins are optional, so if there’s something you think your family would prefer, by all means switch stuff out. That’s what I did and how I have the combination of what goes into our cookies now. If you chose to add in something different, let me know what you add so I can give it a try myself.
I will warn you, they are VERY filling! I would say a serving size is 2 cookies. I know.. you’re probably thinking I’m crazy, only 2 cookies, trust me.. you can’t eat more than 2!
| Prep Time | 20 minutes |
| Cook Time | 12-14 minutes |
| Servings |
Dozen
|
- 1 cup butter flavored shortening
- 1 cup extra crunchy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs beaten
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 3/4 cups uncooked quick oats
- 1/2 cup unsweetened apple sauce
- 1/3 cup finely grated carrot
- 1/4 cup Craisins
- 1/4 cup Flaked Coconut
- 1/2 cup raisins
- 1/2 cup chocolate chips
Ingredients
Optional Mix-ins
|
|
- Preheat oven to 350F.
- In a small mixing bowl measure out all of the dry ingredients - flour, baking powder, baking soda and cinnamon. Stir to combine. Set aside.
- In a large mixing bowl, add shortening and sugars. Beat, at medium speed with an electric mixer (if using one), until well blended and creamy. Beat in eggs.
- Add dry ingredient mix to the wet 1/3 cup at a time. Stir until combined and then add the next 1/3 cup until all of the dry mix has been combined with the wet. slowly stir in apple sauce, oats and carrot.
- add in your mix-in ingredients, stir until well combined.
- Drop 1 TBSP of mixture onto ungreased baking sheet, about 2 inches apart. Bake for 12-14 minutes or until just brown around the edges. Cool for 2 minutes on baking sheet and then remove to a wire cooling rack to cool completely. Repeat the drop, bake and cool steps until all cookies have been baked.
- To store: store in an air tight container or zip-lock bag. Can be frozen for up to 6 months in a zip-lock bag.