Chunky Breakfast Cookies Recipes

CHUNKY BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.

CHUNKY TRAIL MIX BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
• In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
• Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
• On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
• Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
• Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!