Chocolate Chip Breakfast Cookies Recipes

CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
• Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
• Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.

CHOCOLATE CHIP COOKIE DOUGH LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

BREAKFAST CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, baking soda & salt, then set aside.
• In a mixing bowl, combine sugar, honey and butter. Mix until smooth. Add applesauce, egg and vanilla.
• Add dry ingredients to sugar mixture in 3 parts, mixing between each addition. Add in granola & chocolate chips, then mix until combined.
• Drop by 1.5 TBSP cookie scoopfuls onto cookie sheets lined with parchment paper.
• Bake at 375 degrees F for 10-12 minutes. Cool on cookie sheets for 10 minutes, before transferring to cooling racks.

CHOCOLATE CHIP BREAKFAST COOKIES RECIPE

Steps:

• In a medium bowl, whisk the flour, oats, cinnamon, baking powder, and salt together. Set aside.
• Add the applesauce, butter, and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.
• Add the egg and vanilla extract and beat until fully incorporated.
• Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
• Stir in ½ cup chocolate chips, ½ cup raisins, and flaxseeds.
• Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren't holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips and raisins into the tops of each cookie.
• Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
• While the cookie dough chills, preheat oven to 350°F.
• Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
• Bake for 10-12 minutes, or until the cookie edges are just set and bottoms are slightly browned.
• Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.