Breakfast Cookies

I’m always trying to find new ways to use up bananas. Somehow, there are always a few growing freckles on my counter. Banana bread or delicious Monkey Bites are usually what I bake up, but a breakfast cookie intrigued me. These “cookies” have the texture of baked oatmeal, but since they’re dropped and baked on cookie sheets they get the cookie moniker.

These are dairy free, egg free and using gluten-free oats makes these babies a perfect snack for all you GF folks. They are soft and filled with flavor. Perfect for on-the-go breakfast or stashing in your bag for an afternoon snack. You could use blueberries or dried cranberries instead if you’re not a fan of raisins.

Here’s where the obvious food preferences of my children come into sharp focus. I called these cookies when offering them to my daughter, which made her decide not to even try them at first (she is her father’s non-sweet tooth child). Later in the day she consented to have one (and loved it) after I explained that it was oatmeal and not really a cookie cookie.

My son heard the word cookie from across the house and came bounding down the steps and lightning speed to gobble down three for breakfast. I was celebrated as the nicest, greatest mom ever because I said yes when he asked for more. The look on his face was priceless. Like he was trying to figure out what bizzaro world he’d woken up to where mom was doling out cookies for breakfast. It was great. Make up a batch and be a hero in your house too! Enjoy!

Breakfast cookies
makes 19 cookies

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups old-fashioned oats
1/4 cup almond milk
1/2 cup raisins
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon

Combine all ingredients in a medium bowl. Drop spoonfuls onto parchment lined cookie sheets, flatten slightly and bake at 350 degrees for 15-20 minutes.

Chocolate Chip Pretzel Cookies

I’m kind of in love with the combo of pretzels and chocolate right now. The salty and sweet together is just divine. There are a few photos of this type of cookie floating around on Pinterest and I’ve been dying to try one. After reviewing a few, I decided the ratio of cookie to “other stuff” was way too slanted in the stuff direction. I like to taste cookie in my cookie. And while adding peanut butter chips, toffee chips or butterscotch chips to this recipe would (I’m sure) still be incredibly delicious, I decided to hold back a little. Sometimes, simple is better.

I’ll tell you one thing, I’ve never met a chocolate chip cookie recipe that could hold a candle to this basic dough from America’s Test Kitchen. It is amazing. Perfectly sweet with a glorious texture. They stay soft and chewy and just delicious even after they’ve cooled.

The addition of pretzels gave it a salty crunch that was awesome. I loved it. As did my hubby, a rare thing in my little baking world. He ate more than one of these.Trust me. That never happens. Someone pulled out his sweet tooth as a child. It’s very sad.

As we were munching on rich chocolate, crunchy pretzel and sweet dough he remarked, “Now THIS is my kind of cookie”. You’ll love it too.

Chocolate Chip Pretzel Cookies
adapted from America’s Test Kitchen

2 cups plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup broken pretzel pieces

Adjust the oven rack to the lower-middle position and heat the oven to 325°. Line a large baking sheet with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips & pretzel bits by hand until incorporated.

Roll 2 tablespoons of dough into a ball and place on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies,  rotating sheet halfway thru baking, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes. Don’t overcook!

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Apple Oatmeal Cookies With Brown Butter Frosting

I’m pretty conflicted about sharing this recipe. On the one hand, the cookies taste delicious. They are kind of like an apple crisp cookie. They have chewy oats and sweet apples with a hint of cinnamon. Delightful. On the other hand, I’m pretty sure the recipe was missing a key step. Chilling the dough. My cookies spread all over the pan and were very flat. I recently got a new (giant) baking sheet, and fit all but about three cookies in one batch. So I got a bunch of flat flat cookies.

When they came out of the oven I got pretty irritated. I had to smoosh the cookies back towards the middle after removing them from the oven to get them mildly presentable. I don’t really want to admit this recipe failed, and blogging it means that I have to fess up. I hate with a passion when a recipe does not turn out. I feel like I’ve wasted my time, energy and ingredients. Rgh. Annoying. I’m sure you’ve all had this experience. Which is why I’m sharing. Sometimes, baking doesn’t produce what you are expecting. At times like these, you shouldn’t throw your pans out and start claiming you are “not a baker”. No. Just blame the recipe. Seriously. Many times, you are just missing a step. Like in this case, I think the dough should have been chilled. The taste was excellent so I’ll try making these again, this time with some fridge time for the dough. The resulting things on my pan just were not really very appetizing without some chilling. This is after I’d smooshed them back in.

Here’s the tricky thing. Because these cookies have a brown butter frosting (which is amazing), I can pretty well cover the shortcomings of this recipe. Just slap some frosting on and everything looks great. I suppose I could have just shared the photo below and told you these turned out great.

Brown butter frosting covers a multitude of sins. In addition to tasting incredible, it turned these lumps of misshapen cookie dough into beautiful(ish) looking delights. See? I could have just showed you this, and you’d never have been the wiser.

But that wouldn’t be very nice. Then when your cookies spread (just like mine did) you might think you’d done something wrong. I’m just keepin’ it real here. You will never get a recipe from me that looks good but secretly didn’t actually turn out. Everyone has baking failures. All of us. It happens. So, I’m not going to pretend they don’t. Go ahead and make these cookies, but be sure you chill your dough before scooping it onto the pan. Otherwise, you’ll have to spend a whole lot of time reforming them as they are cooling to get anything close to resembling this.

Apple Oatmeal Cookies with Brown Butter Frosting
from Lauren’s Latest

1/2 cup butter, softened
6 tablespoons packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup all purpose flour + 1 tablespoon
1 cup quick cooking rolled oats
1/2 cup peeled, diced apple

for the frosting:
1/4 cup butter
1 cup powdered sugar
1/2 tablespoon milk {approximately}
cinnamon, for garnish if desired

Directions:
Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples.  Chill for 30 minutes.

Scoop onto prepared sheet (I used a melon baller) and bake 10-12  minutes or until the edges are golden.

While cookies are baking, place 1/4 cup butter into small saucepan. With heat on medium, melt and brown the butter. Once the butter is a medium brown/amber color remove from heat and pour into a small bowl. Beat in powdered sugar and enough milk to get a spreadable consistency.

Frost warm cookies and sprinkle with more cinnamon, if desired. Serve.

Oatmeal Raisin Cookie Waffles

It’s time for me to fess up. I adore oatmeal raisin cookies. I know they get no love and, when compared to chocolate chip they are the wallflower of cookies. But I love them. These waffles have all the flavor of plump sun-kissed raisins and hearty oats, AND you get to top them with butter (and syrup if you like). I found them perfectly sweet on their own though. They are a great change of pace from your typical breakfast fare! I froze half this batch and then just popped them in the toaster during the week for a quick breakfast that I felt great giving to my kids.  They got a huge thumbs up from both my munchkins. Yours will love them too!

Delicious and full of raisins and cinnamon. Mmmmm. Yummy.

Oatmeal Raisin Cookie Waffles
adapted from Cuisinart

3 tablespoons packed light brown sugar
1-1/2 cups all-purpose flour
1 cup oatmeal (regular rolled oats, not quick oats)
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
2 large eggs, lightly beaten
6 tablespoons applesauce
1/2 teaspoon vanilla extract
2/3 cup raisins

Instructions

Crumble the brown sugar to remove any lumps and place in a medium bowl with flour, oatmeal, cinnamon, baking powder, baking soda, and salt. Stir to blend. Add buttermilk, eggs, applesauce, and vanilla. Stir until well blended and smooth. Stir in raisins. Let batter rest 5 minutes before using. Preheat your  Waffle Maker. Pour a scant 1/2-cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within 1/2-inch of the edge of the grid. Close lid of waffle maker until indicator shows done. Open lid and remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm until ready to serve on a wire rack placed on a baking sheet in a 200°F oven.

Peanut Butter Chocolate Chip Shortbread

I have been overwhelmed in the past week or so to the response to my Reese’s Peanut Butter Bars. God bless Pinterest. As a thank you to everyone who’s expressed their delight at the peanut butter/chocolatey goodness of those treats, I bring you another equally decadent dessert.  These buttery, melt-in-your-mouth shortbread cookies are infused with rich peanut butter and a smattering of sweet chocolate chips. Oh baby.

[Read more…]

Lofthouse Style Sugar Cookies

You’ve heard me say frequently that I don’t have a crazy passion for peanut butter and chocolate. Bizarre, I know. I feel this is a total deficiency of character. I would blame my maker, but I’m pretty sure He knew what was best for me in not giving me that particular food obsession. What God did not keep me protected from is an overwhelming love of Lofthouse sugar cookies. Oh how I adore them. Soft and thick, perfectly tender and don’t even get me started on the frosting. Given that I know my inability to refuse these cookies, I must have experienced a complete mental lapse when I decided to make them at home. I’m pretty sure I assumed the recipe wouldn’t come close to exactly imitating my favorite treat. I was wrong. These cookies are beyond perfect. I’m a big fan of the original pink frosted ones. I don’t go for all the colors for each holiday/season – but if you are a custom dessert kind of person, these are great. Dye the frosting whatever color suits your fancy. They’ll still taste amazing.

[Read more…]

Orange Creamsicle Cookies

What’s orange and white and delicious all over? Ok. Besides candy corn. Creamsicles!! Fresh orange sherbet with creamy vanilla ice cream. Cold and melty and just perfect. For summer. So why am I making a creamsicle cookie in the midst of a snow threat? Well, it’s simple really. During the winter I keep my house at around 65 degrees (if you are cold, put a sweater on!), which means as much as I love it, I don’t eat much ice cream. Brrrrr! Sure, I could turn the heat up like a normal person, and indulge in a frosty treat instead of frosty breath, but I think I’m hard-wired to be a crazy-control-freak about the thermostat. It just kills me to turn it up even a couple of degrees. We wear a lot of socks and slippers around here.  Not to fear! These soft puffy cookies with my favorite summery flavors packed inside warmed me right up. They were like warm sunshine and the sound of children splashing in a pool.

[Read more…]

Butter Pecan Cookies

Any recipe that starts with “butter” can only be awesome. Add in pecans and you’ve hit cookie nirvana. I got turned on to the idea of making a pecan cookie last week when my friend over at Rumbly in My Tumbly made some Pecan Sandies. I always get great ideas from her and the cookies looked delicious, but they were a rolled dough and since I just made some rolled cookies a couple of days ago, I was looking for something that wouldn’t require me busting out my big red rolling-pin again.  I have a Costco sized bag of pecans sitting in my baking cupboard just begging to be used and this recipe sounded just perfect. A butter filled, airy pecan delight. [Read more…]

Cinnamon Roll Cookies

I love good cinnamon rolls. So it only stands to reason that I’d equally adore a cookie made in the image and likeness of my favorite sticky bun.  However, I had no clue how much these adorable little cookies would strike my fancy.  Like a flat cinnamon roll, without the guilt of eating a pastry the size of your head. Unless (I suppose) you eat the whole batch because they are so amazing. Which, I’ll admit, I’m in danger of doing. [Read more…]

Crushed Cookies

Note to self. A three-year-old plus a platter of cookies = temptation beyond measure. Every single cookie — about 20 of them. Mangled. A little finger print right thru the top. Actually, it kind of looks like what my sister’s boxes of chocolates look like after they’ve tested them to see which ones are cremes/caramels and which are just yucky nut filled things. Maybe Donovan was just checking to see what was inside. Good thing they were wrapped in plastic I suppose. Otherwise, he probably would have eaten them instead of only playing with them.

%d bloggers like this: