THE ULTIMATE BREAKFAST COOKIE
Breakfast on the go! I've made some changes to my favorite oatmeal cookie recipe; incorporating peanut butter and molasses! They're so yummy!
Provided by Galley Wench
Categories Breakfast
Time 25m
Yield 16 large cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
- In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- The dough will seem dry, but resist the urge to add more liquid.
- Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
- Using hands, gently press each dough ball to 1 inch thickness.
- Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
- DO NOT OVERBAKE!
- Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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pervaiz khan
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.
Tamina Akter
[email protected]The cookies were a bit dry. I would add more butter or oil next time.
MUHAMMAD ASIM MUHAMMAD ASIM
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Sk Sahab
[email protected]I'm not a baker, but these cookies were easy to make. I'm definitely going to make them again.
Shamim Alex Lipton
[email protected]These cookies are a great way to use up leftover bananas. They're also a great way to get kids to eat their fruit.
Reason Khosa
[email protected]I love the combination of oats, chocolate chips, and nuts in these cookies. They're the perfect balance of sweet and salty.
Farhat Sajid
[email protected]These cookies are the perfect size for a quick breakfast or snack. They're also easy to pack for lunch.
Tonya Cornelius
[email protected]I'm not a huge fan of oatmeal, but these cookies have changed my mind. They're so good!
Andrew Clements
[email protected]These cookies are the perfect way to satisfy my sweet tooth in the morning. They're sweet, but not too sweet.
Thadiul Islam
[email protected]I love that these cookies are made with whole wheat flour and oats. They're a healthier alternative to traditional cookies.
Nokulunga Matimba
[email protected]These cookies are a great way to start the day. They're filling and nutritious, and they taste amazing.
Kee kee
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they taste delicious.
osi osiiano
[email protected]These breakfast cookies are the perfect grab-and-go breakfast or snack. They're also a great way to use up leftover oats.
Tamrat Tadesse
[email protected]I made these cookies for a brunch party and they were a huge success. Everyone loved them!
Twe Augustine
[email protected]These breakfast cookies were a hit with my family! They're soft, chewy, and packed with flavor. I loved that I could customize them with my favorite add-ins.