Grab N Go Breakfast Cookies Recipes

GRAB 'N GO COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor or blender, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
• To the bowl, add oats, flour, sweetener, brown sugar, baking powder, cinnamon, salt, and powdered creamer. Mix well and set aside.
• In a medium bowl, dissolve powdered creamer in 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute) and stir until mixed well.
• Add liquid mixture to dry ingredients and stir until completely blended. Chop raisins and cranberries and stir into the batter, evenly distributing and making sure they don't all stick together.
• Spray a large baking sheet with nonstick spray and spoon batter into 4 evenly spaced circles with a 2-ounce ice cream scoop, if using. Spread batter out a bit with the back of a spoon.
• Bake in the oven until tops of treats are just slightly crispy, 12 to 14 minutes. Allow to cool slightly on the sheet. Grab 'n go!

HG'S GRAB 'N GO BREAKFAST COOKIES - WEIGHT WATCHERS = 2 POINTS

Steps:

• Preheat oven to 375 degrees.
• Chop raisins and Craisins into small pieces. Set aside.
• In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
• In a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
• Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
• Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

GRAB 'N GO BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees.
• Chop raisins and craisins into small pieces. Set aside.
• In a food processor or blender, grind fiber one to a breadcrumb-like consistency.
• In a large bowl, combine oats, flour, fiber one crumbs, splenda, brown sugar, baking powder, cinnamon, and salt until mixed well.
• In a medium bowl, dissolve powdered creamer in 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute) and stir until mixed well.
• Add liquid mixture to dry ingredients and stir until completely blended. Slowly sprinkle chopped raisins and craisins into the batter, making sure they don't all stick together.
• Spray a large baking sheet with nonstick spray and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon.
• Bake in the oven for 12 to 14 minutes, until tops of treats are just slightly crispy, Allow to cool slightly on the sheet. Grab 'n go!

GRAB 'N' GO BREAKFAST COOKIES

Steps:

• Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
• Put butter in a large mixing bowl. Beat with electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper. Stop mixer.
• Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
• Scoop the dough with a 1/4-cup measuring cup.* Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to flatten dough on cookie sheet.
• Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookie sheet for 1 minute. Use a pancake turner to move cookies to a cooling rack. Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven.
• Serve with your favorite fruit-flavored yogurt and orange juice. *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.