Grab 'n' Go Breakfast Cookies

Chef #228980's Note:

Impressive! Here's a fast-food solution that tastes great on get-a-move-on mornings.

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Serves: 6

Yield: 12.0 cookies

• shortening
• 1/2 cup butter, softened
• 2/3 cup packed brown sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup mixed dried fruit, dried cranberries or 1 cup cherries or 1 cup raisins or 1 cup snipped dried apricot
• 1/2 cup banana chips, broken up
• 1/2 cup chopped walnuts or 1/2 cup peanuts or 1/2 cup pecans or 1/2 cup almonds

Directions:

1. Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
2. Put butter in a large mixing bowl. Beat with electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper. Stop mixer.
3. Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
4. Scoop the dough with a 1/4-cup measuring cup.* Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to flatten dough on cookie sheet.
5. Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookie sheet for 1 minute. Use a pancake turner to move cookies to a cooling rack. Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven.
6. Serve with your favorite fruit-flavored yogurt and orange juice. *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.

Reviews

[TeresaS]

These are yummy...yummy...that's what the grandson said...I have the book that these came from...and we must have made them at least 6 times while daughter and her son were visiting during the holidays...why DH liked them so much I just finished another batch...I think I will freeze some...to see if that works...thanks for posting the recipe...:)

[Chef #388354]

I made these with cranberries, blueberries, almonds and sunflower seeds and they were a HUGE hit at my office bake sale. Easy gratification, and slightly healthier than other morning baked goods.

[Meringue]

I give this 4 out of 5 because I liked them more than my kids did. I had to remind them that they are breakfast cookies and not sweet treats...I added some hemp hearts and mini chocolate chips and while they were baking it dawned on me that there was no spice in the recipe. Next time I will add some cinnamon and nutmeg. I omitted the nuts so the kids could take them to school. My new Kitchenaid mixer made it a whiz to put together. Will make again, thanks!