Bakery Style Breakfast Cookies Recipes

BAKERY-STYLE BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F.
• Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
• Using electric mixer, beat butter in another large bowl until creamy.
• Add eggs, both sugars, and vanilla and beat until smooth.
• Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
• Can be prepared 1 week ahead.
• Cover and chill.
• Let soften at room temperature before continuing.
• Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
• Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
• Using damp fingers, press cookies to 1/2-inch thick rounds.
• Press 1 date half into center of each cookie.
• Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
• Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
• (Can be made 8 hours ahead and let stand at room temperature).
• Serve at room temperature or slightly warm.

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
• Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
• Bake in the preheated oven until edges are set, about 14 minutes.

BAKERY STYLE COOKIES (6 FLAVORS!)

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
• Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
• Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
• Pour in desired add-ins and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
• Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
• Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
• Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

BREAKFAST COOKIES

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

BEST BREAKFAST COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
• In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.