I was Facebooking about a new recipe I was adapting. I made plenty so I asked if anyone wanted any. Never thought I would get the response that I got. I had quite a few people post, message, and email me asking for either the cookies and/or the recipe. I had to laugh and thought, what is it about this particular recipe that everyone was clamoring for them? Then I asked those who responded, was it for a fast breakfast or because it had the word cookie in the title that they wanted them? Of course, most said because it would be a fast pick me up in the morning. However, I still think it was because it is a cookie.
I got the idea from a recipe from Valerie Lugonja. I changed the recipe around to make the cookie vanilla and cinnamon flavor, both flavors that I truly love in a cookie. As far as fruits go, you can add any type of dried fruit you want in the recipe. It all depends on your taste.
I hope you enjoy them as much as all my friends. Until next time, happy creating.
On the Go Breakfast Cookies
(Adapted from Breakfast Cookies By Valerie Lugonja)
About 32 cookies
1 cup butter, room temperature
1/2 cup sugar
1 cups brown sugar
2 teaspoons vanilla
1 1/2 cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoon cinnamon
2 cups oats
2 cups dried blueberries
1 cup dried cranberries
1 cup pecans halves, coarsely broken
Preheat oven to 350°F. Lightly spray a baking sheet.
Cream butter and sugars. Lightly whisk eggs and vanilla in a small bowl. Slowly beat in the egg mixture into the creamed butter.
Mix dry ingredients (flour, baking soda, salt, and cinnamon) together in another bowl. Then slowly beat it in the butter mixture, just until combined. Stir in oats, blueberries, cranberries and pecan pieces until combined.
Scoop heaping tablespoon of dough and make a round ball and place on cookie sheet. Flatten ball slightly. Place each mound ¾ of inch a part.
Bake at 350°F for 7 minutes, then turn sheet in the oven; bake for 8 minutes more or until bottom of cookies are slightly brown.
Cool on wire rack.