Katie Lee Breakfast Cookies Recipes

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BREAKFAST COOKIES



Breakfast Cookies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 servings

Number Of Ingredients 16

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
  • Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
  • Eat and feel guiltless, because there's no chocolate in this cookie!

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

Peanut butter cookies bring me right back to lunch in my elementary school cafeteria. The cooks would press each one with the back of a fork. I always tried to get an extra cookie, but those ladies were strict! Now I can have as many as my tummy desires.

Provided by Katie Lee Biegel

Categories     dessert

Time 45m

Yield 32 cookies

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup crunchy peanut butter

Steps:

  • Preheat the oven to 325 degrees F. Grease two cookie sheets.
  • In a small bowl, mix together the flour, baking soda, and salt.
  • In a medium bowl, use a handheld electric mixer to cream the butter and sugars until light and fluffy, about 4 minutes. Add the egg and beat until fully incorporated. Add the vanilla and the peanut butter and beat until fully incorporated. Add the flour mixture and beat until well mixed.
  • Using a tablespoon, drop the cookie dough onto the cookie sheets. Press each cookie lightly with a lightly floured fork. Bake for 15 to 18 minutes. Let cool on the baking sheets for 5 minutes and finish cooling on a wire rack.

BREAKFAST COOKIES



Breakfast Cookies image

These healthy breakfast cookies are so wholesomely delicious!

Provided by Chocolate Covered Katie

Categories     Breakfast     Dessert

Time 15m

Number Of Ingredients 9

1/2 cup rolled oats
scant 1/2 cup applesauce or mashed banana
1/4 cup almond or cashew butter OR allergy-friendly sub
1/2 tsp pure vanilla extract
1/16 tsp salt
2-3 tbsp mini chocolate chips or sugar free chocolate chips
2 1/2 tbsp freeze-dried raspberries OR 2 tbsp dried fruit or more chocolate chips
optional 2 tbsp sugar or pinch stevia ((see note below))
optional add-ins, (such as chia seeds, shredded coconut, etc.)

Steps:

  • *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies-I used a mini cookie scoop-and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts

Nutrition Facts : Calories 35 kcal, ServingSize 1 serving

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