I mentioned these Breakfast Cookies earlier, when I talked about the Cheerios Family Breakfast Project. We’ve been enjoying them with some fruit and milk for a quick breakfast this week.
They’re easily customizable too. The original recipe calls for a cup of raisins, and we all know how I feel about raisins (if you don’t, I’ll make it easy: I hate them). But you could very easily sub dried cranberries (which I did), dried cherries, whatever other dried fruit you’re fond of. I also added some semi-sweet chocolate chips, but you could make them healthier by adding pecans, almonds, walnuts, etc.
They’re also a lot more filling than I anticipated. I figured they’d make a nice snack for work, but with the fruit and milk (or yogurt), it’s surprisingly enough. Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.
In a large mixing bowl, cream together the brown sugar, butter and peanut butter. Slowly mix in the milk, vanilla and egg. Add in the flours, oats, cranberries, chocolate chips, salt and baking soda. Mix well to combine, then gently fold in the Cheerios.
Drop the dough by 1/2 cupfuls on the baking sheet, placing only 6 cookies on each sheet. Flatten the dough to 1-inch thick, then bake for 13-15 minutes, or until golden brown.
Cool the cookies for 5 minutes before cooling completely on a wire rack.
These are a good weekend project, so you have cookies for the rest of the week. And if you use a stand mixer to make the dough, it’s easy to have little ones help. Plus, it’s just nice to have one less thing to worry about when you’re trying to get out the door in the mornings!
Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.