This is a twist to my recipe for the Best. Cookies. Ever.
Most Important Meal of the Day
Every morning, I ask the Angel what she wants for breakfast. I couldn’t tell you the number of times I’ve silently prayed for her to say that she wants cereal. Some mornings, it is yogurt with fruit and eggs; most Sundays, when the BHE is available to eat breakfast with us, it is pancakes with strawberries.
Then there are the mornings where she wants popsicles, marshmallows, or cookies.
That’s where these come in!
Excellent Breakfast Cookies
Prepare: under 10 minutes
Bake: 8 minutes at 350F
1c flour (organic whole wheat or all-purpose white)
1/2c oats (actual organic oats, not those quick-cook things that look like oats)
1/4c butter (organic margarine, vegan substitute, non-GMO Smart Balance spread, etc)
1/4c organic unrefined coconut oil
1/2t vanilla extract
1/4t baking soda
1/4c organic cane sugar (or dark brown sugar)
1/4c raisins or nuts, optional
1/4c chocolate chips or candies, optional
- Melt 1/4 c butter (Smart Balance) in microwave; add coconut oil to measuring cup for 1/2 c total. Pour into medium mixing bowl.
- Stir in 1/4 c sugar until almost dissolved. Add 1/2 t vanilla and 1 egg. Mix well.
- Slowly add 1 c flour, 1/2 c oats, and 1/4 t baking soda while stirring. When almost fully blended, add your mix-in, about a 1/2 c total (I used organic raisins and a mini bag of M&Ms for the photographed version).
- Preheat the oven to 350. Depending on your cookie sheet, prepare it for the dough. The sheets I use are plain metal and I don’t spray them or add foil; the oils of the “butter” keep my cookies from sticking.
- Shape your cookies. For this version, I make them about pancake sized. If you make them “cookie” sized, you may eat more!
- Place cookie sheet on top rack of oven and set timer for 8 minutes. Depending on your oven, this may take a little longer to avoid soft middles. Unless you want soft middles. It depends on how “cookie” you want these!
- Serve while warm with a nice glass of almond or soy milk. Or coffee with chocolate almond milk! (There are some lovely fried eggs in the photos of this particular morning’s breakfast.)
Let me know what you think! What substitutions did you make? Would you add a 1/4c of brown sugar IN ADDITION TO? Do you like nuts or other dried fruits?
Aside: I love a good runny egg for breakfast. But I always break the yolks! I learned this neato trick from some random Pinterest stalking. Use canning lids coated in cooking spray as “training wheels”. Now when I flip an egg, I don’t break the yolk. I recommend going a little overboard with the cooking spray. If you like a runny yolk too, good luck; I seem to always overcook them just a bit.