Grab-N-Go Breakfast Cookies

Grab ‘n’ Go Breakfast Cookies

Adapted from “Better Homes & Gardens New Junior Cookbook”   (The measurement I give for the brown sugar is ½ of what the recipe called for.  It’s sweet enough w/ only 1/3 cup.)

My favorite variation is to add first 10 ingredients together and then cranberries and slivered almonds.  Another favorite is to add first 9 and then chocolate chips (and you could add nuts).  Let me know if there’s another variation you come up with!

1/2 cup butter, softened

1/3 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla (or ¼ almond flavoring and ¼ vanilla)

1 cup whole wheat flour  (I use ¼ c. white and ¾ c. wheat)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup rolled oats

Cinnamon

1 cup dried fruit, such as raisins, chopped, dried apricots, dried berries

1/2 cup dried banana chips, broken up (I have never used banana chips)

1/2 cup chopped walnuts, peanuts, pecans or almonds

Heat oven to 350 degrees. Coat large cookie sheet with nonstick spray or line with parchment paper; set aside.

Mix ingredients together except for fruit and nuts.  Add fruit and nuts and stir

Scoop dough with 1/4 cup measuring cup (or you can make spoonful size cookies) and place on cookie sheet, 2-inches apart. Lightly press down on cookies with fingers.

Bake 11 minutes or until cookie edges begin to brown. Let cookies rest for 1 minute, then transfer with spatula to wire rack to cool completely.

Yields 12 large cookies.