Food

Breakfast Cookies – A Perfect, Portable, Healthy Start

My son has never been much of a breakfast person, and it is often a struggle to get him to eat much of anything in the morning. I have had some luck with typical breakfast fare like smoothies, frozen waffles, and bagels, but usually a few sips or bites and off he goes to start his day.

My daughter, meanwhile, could enter a competitive eating contest in the breakfast category. She recently set a personal record when she downed seven pancakes in one sitting.

I get a stomach ache just thinking about it.

I recently hit success for my breakfast-averse son, however, with these breakfast cookies. Cookies for breakfast? Yes, please!

I am not talking about a handful of Oreos in the car, but a homemade, healthy, soft cookie packed full of good-for-you ingredients like oats, applesauce, whole grain cereal, and cinnamon. I did sneak some chocolate chips in there, but not many.

These cookies are more like muffin tops than anything else. They are relatively low in sugar – do not bite into one expecting a chocolate chip cookie. It’s breakfast, after all!

They freeze well, and one or two paired with a piece of fruit or a hard boiled egg make a perfect, portable breakfast or snack.

Here’s how to make them:

Whisk together the dry ingredients in a small bowl. Mix the wet ingredients with an electric mixer, add the flour mixture, and combine. Next, fold in your “mix-ins” – oats, cereal, dried cranberries and chocolate chips.

This is a versatile recipe – feel free to replace the cranberries with the dried fruit of your choice. Raisins, cherries, or chopped apricots would all work well. Not a chocolate lover? Chopped, toasted walnuts or pecans would be delicious too.

This recipe makes 12 generously sized cookies. I think the easiest way to make sure you get 12 same-size cookies is to score the dough into rough fourths in the bowl.

Wet your hands so the dough doesn’t stick to them, and form three equal balls of dough from each fourth. Place the balls about two inches apart on a cookie sheet lined with parchment paper.

The cookies do not spread as they bake, so with wet hands, flatten each ball slightly with your palms.

Bake at 350 degrees F for about 14 minutes until cookies are just baked – they will look soft. Let them cool on the cookie sheet for 10 minutes, then remove to a rack to cool completely.

After the cookies are completely cooled, I transferred them directly into a zip lock bag and popped them in the freezer.

When you’re ready to eat them, thaw the cookies at room temperature or in the microwave for about 20 seconds. You can also store cookies for up to three days at room temperature, tightly wrapped.

Breakfast Cookies

Makes 12 cookies

Ingredients

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. kosher salt

2 tbsp. butter, softened

1/4 cup brown sugar

3 tbsp. sugar

1 egg

1/2 cup applesauce

1 tsp. vanilla

1/2 cup oats

1/2 cup cereal flakes (Note: I used Special K brand, but bran flakes would be good as well)

1/3 cup dried cranberries

1/3 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

2. Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

3. Combine the butter and sugars in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, cranberries, and chocolate chips until just combined. The dough will be sticky.

4. Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

5. Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

6. Bake for approximately 14 minutes or until cookies are light brown and soft.

7. Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

The cookies freeze well. To enjoy, thaw at room temperature or thaw individually in the microwave for approximately 20 seconds.

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Rachael Ray