Friday, November 15, 2013
Okay, I'm sure you read this title and have immediately called into question my parenting abilities. Sure, Breakfast For Dinner, we can grasp that, support that, emulate that. But DESSERT for BREAKFAST? I must have a screw loose somewhere, right? Nope. I don't.
How many of you have sat and read the labels on your breakfast cereals lately? Poptarts? Waffles? (you put syrup on them right?)….okay, so cookies for breakfast is not that much of a stretch, and THESE cookies? Well, they're downright HEALTHY.
I'm always in search of a good grab-and-go breakfast. Recently, a friend of mine posted on Facebook - or was it Pinterest? - I digress, she posted this recipe for Homemade Breakfast Cookies that she found somewhere. I had to Aldify it, of course. For your viewing (and dining) pleasure, I give you:
2 1/4 Cups Millville Whole Rolled Oats (you can use the instant, also, I prefer these)
3/4 tsp Sebree Salt
1 tsp Stonemill Classics Ground Cinnamon
1 Cup Creamy Delight Peanut Butter (you CAN use crunchy, if you prefer, or the natural version)
1/4 Cup Golden Honey
2 Ripe Bananas, mashed
1/2 Cup Sunflower Seeds (hulled and roasted, the only non-Aldi ingredient…my Aldi DOES sometimes carry these - check yours for sure, sometimes they're upfront by the checkouts)
1/2 Cup Baker's Corner Semi-sweet Chocolate Chips
(or you could do 1/4 cup raisins, 1/4 cup chocolate chips - my kids don't like raisins in cookies, and oatmeal raisin cookies are the reason I have trust issues, so I used all chocolate chips in mine)
Mix all the ingredients together and drop by spoonfuls onto a greased cookie sheet. Flatten the tops of each (these cookies will not spread as they bake like a normal batter would).
Bake at 325 degrees for 15-20 minutes (will depend on YOUR oven, mine took closer to 20) until slightly browned. Cool completely before storing in an airtight container.
NOTE: I used my normal cookie scoop and it made about 2 1/2 dozen cookies, the recipe I worked from had it only making 12 cookies, so they were MUCH bigger. I would say 2 cookies with a half cup of milk would be a serving. :) The original recipe also called for processing the oats a little bit - especially if you were using whole oats - I opted not to do that because I love the texture of the full oat. If you are put off by that texture, process HALF of the oats OR use the quick oats instead.