Breakfast cookies

17 years ago

I found this recipe, and can't wait to try them. This recipe sounds seriously good. Anyone have anything else similar?

Bacon, Cereal, and Orange Juice Breakfast Cookies

- makes 12 big cookies -

Adapted from Cookies by Natalie Hartanov Haughton

Ingredients

1/2 cup butter, room temperature

1/2 cup brown sugar

1 egg

2 tablespoons thawed frozen orange juice concentrate

1 tablespoon grated orange peel

1 1/4 cups flour

1 teaspoon baking powder

6 strips bacon or veggie bacon, cooked very crisp, drained and crumbled (I used veggie bacon and it worked just fine)

1/2 cup Grape-Nuts

Procedure

1. Preheat oven to 350Â°F.

2. In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended.

3. Stir in bacon and cereal, stirring only until incorporated.

4. Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets.

5. Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.

Here is a link that might be useful: from Serious Eats

Featured Answer

woodie

17 years ago

LOL - hello Glenda!

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Comments (15)

woodie
17 years ago
Here's another variation - I'm not sure if Glenda checks in here every day, so I'll post her recipe - I think its a good one. Thanks, Glenda!

GLENDA'S BREAKFAST COOKIE
This is a tried and true breakfast cookie recipe!!
1/2 cup butter softened
3/4 cup sugar
1 cup all purpose flour
1 egg
1/4 tsp baking soda
10 bacon strips -cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Cream butter and sugar
Beat in egg, flour and soda
Stir in bacon, cornflakes and raisins
Drop by rounded Tbl 2" apart on ungreased pan
Bake 15-18 minutes until lightly browned
Cool 2 minutes before removing from pan
Store in refrig
We like to heat them slightly before eating. Enjoy!!!
glenda_al
17 years ago
I've made this before and family really enjoys!

Breakfast cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

DIRECTIONS
In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350 degrees F for 15-18 minutes or until golden brown. Store in the refrigerator
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Below is a link to an "energy bar" from Michael Chiarello. I made the bars, found them to be quite good and definately loaded with energy items. They would be great for backpacking. The only thing is, when I made them I substituted blackstrap molasses mixed with maple syrup for the golden molasses, that was NOT a good idea unless you're a huge blackstrap fan. Worst comes to worst better to use honey or karo golden syrup. Blackstrap does have iron in it though. These keep well. Michael's Energy Bars (from Michael Chiarello) 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 cup nonfat dry milk 1/4 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla Pinch gray salt 1/2 cup milk (2 percent is preferable) 1 tablespoon unsalted butter Preheat oven to 300 degrees F. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside. In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy. In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture. Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars. To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months. Here is a link that might be useful: Michael's Energy Bars
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Tishtosh, thanks for the report! Next time, since you're warming the coconut milk anyway, you can easily condense/evaporate it yourself (unless that's what coconut cream is? (I'm allergic so clueless on that point)). If you want the oats to absorb more/better, you can stir them in first and let them soak up some of the coconut milk before you add the rest of the ingredients. Writersblock, many thanks for the complete info. I've only been to Florida the once, but Key lime pie was also made here, brought by people who'd come from Florida one assumes. Probably made with Mexican limes, which are pretty similar if not the same. As you said, it had white flour crust (can't comment on the shortening--I assume also lard, though maybe vegetable) and meringue. The Key lime pie I had in the keys was even better. Nothing like getting it from the experts at the source. :) I was shocked once, just as you say, post-grasshopper pie era, to be served something called "Key" that was this hideous dark green (one assumes Persian limes) and had graham cracker crust and whipped cream. I said, "that's not Key lime pie" and sent it back. It might have been good, but I was too let down to try. Interesting about the cow economy in Florida. I'm beginning to think maybe someone said something about that when I was there, the more I think on it, but I really didn't know at all. I was about to ask questions, but don't want to go on a tangent of a tangent so I'll just look it all up.
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sushipup1
Original Author
17 years ago
So you can add the OJ and zest to that recipe, too.

How well do these freeze?
glenda_al
17 years ago
tee hee, we must have posted at the same time.
centralcacyclist
17 years ago
I suspect you are both pregnant...
caliloo
17 years ago
"I suspect you are both pregnant..."

ROFLMAO!!! I thought the same thing!

Alexa
woodie
17 years ago
Hmmmmmmmmm...........maybe..............I'll check into it and be sure to letcha all know!
glenda_al
17 years ago
Me, at 70? I don't think so.
Fori
17 years ago
I thought all cookies were suitable for breakfast.

I'll have to think about these...
annie1992
17 years ago
Like fori, I thought cookies WERE a breakfast food. Especially oatmeal raisin, they seem so like a "whole grain goodness" kind of thing. (grin)

I'd like either of those, without the bacon. I just can't go there, I'm afraid. I do like these, although they are inordinately healthy (for a cookie, at least). I didn't have sucanat, so I just used brown sugar.

Fruit Nut & Oat Cookies
Ingredients
Olive oil cooking spray
3/4 cup of white whole-wheat flour
1 tsp baking powder
1 tsp kosher salt
1 tsp nutmeg
1/8 tsp ground cloves
1 cup of Sucanat
6 tbsp canola oil
1/4 cup unsweetened applesauce
2 large egg whites
1/2 tsp vanilla extract
2 cups of rolled oats
1/2 cup unsweetened dried fruit of your choice (think raisins, prunes, cherries, etc.)
1/3 cup chopped walnuts
Directions
Preheat oven to 375 and lightly spray two baking sheets with cooking spray.

In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, combine Sucanat, oil, applesauce, egg whites, and vanilla and mix with a hand blender combined. Add flour mixture and mix well until just combined. Stir in oats, fruit, and nuts.

Drop 2 tbsp-sized balls of dough onto the baking sheet. Bake for about twelve minutes or until lightly golden. Transfer to a wire rack to cool. Enjoy!

Makes 24 cookies.
Nutritional Analysis
Calories: 132; Total Fat: 5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 140mg; Carbohydrate: 17.7g; Dietary Fiber: 1.8; Sugars: 8.9g; Protein: 2.4

Ashley likes these, I can even eat them in spite of the bananas, because there are enough other things going on there. The 1/4 cup is way, way too big, though, the cookies spread into giant breakfast cookies.

Breakfast Cookies

1/2 cup peanut butter
1/2 cup applesauce
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flour (all-purpose or 3/4 cup all-purpose and 3/4 cup whole wheat)
1/4 cup toasted wheat germ
2 cups quick-cooking oats (not instant)
1 cup raisins (or dried cranberries, or chocolate chips)

Preheat the oven to 350Â°.
With an electric mixer, beat the peanut butter and applesauce until combined. Beat in the brown sugar. Add egg and vanilla, beating until mixed. Stir in the bananas, baking soda and salt.
Add the flour and wheat germ, mixing until combined. Stir in the oatmeal and raisins.
Drop 1/4-cup dollops of batter four inches apart onto an ungreased cookie sheet. Press down slightly with the palm of your hand to flatten into three-inch rounds.
Bake for 15 minutes or until the edges are browned. Let stand 1 minute on the tray, then remove to a wire rack.

My new motto? Have a cookie for breakfast!

Annie
stir_fryi SE Mich
17 years ago
Annie - do have the nutrition infor for the second breakfast cookie recipe you posted (with bananas)?
annie1992
17 years ago
Ummmm....sure.....somewhere. Stay tuned...

Actually, I had to run the recipe though my "calorie converter", it gives the recipe a "B" for nutrition which isn't bad for a cookie and says that if you make 24 cookies the nutrition information is:

Calories 108
Calories from Fat 8
Total Fat 0.9 g (1%)
Cholesterol 8 mg (3%)
Sodium 56 mg (2%)
Total Carbohydrates 23.2 g (8%)
Dietary Fiber 1.6 g (6%)
Sugars 9.9 g
Protein 2.6 g
Vitamin A 0% Â Vitamin C 2%
Calcium 1% Â Iron 5%
Nutrition Grade B
* Based on a 2000 calorie diet

Annie
sushipup1
Original Author
17 years ago
Actually, cookies are the only way I'll ever eat oatmeal, so I also believe that oatmeal rasin cookies are breakfast food by design. I just like the idea of bacon and OJ in my cookies, too.
jessicavanderhoff
17 years ago
I totally agree about cookies being a breakfast food. With or without bacon.

Breakfast cookies

woodie

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Breakfast cookies

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