Sunday, March 23, 2014

Fruity Oatmeal Breakfast Cookies

This is one of Sarah's recipes that she shared recently.  The girls and I whipped them up and LOVED 'em!

They are now going on our  snack menu rotation since they have all that protein and fiber.

Fruity Oatmeal Breakfast Cookies

Ingredients ::

1 cup butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups instant oats
1/2 cup chopped pecans
1 cup dried fruit (*I used craisins.)

Directions ::

1.  Preheat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

2.  In a medium bowl, beat together the butter and brown sugar until creamy.  Beat in your eggs one at a time, scraping the side of the bowl after each.  Stir in the vanilla, baking soda, salt, and cinnamon and beat at low speed until combined.  Add the oats and flour and beat at low speed until you have a crumbly dough.

3.  Scoop the dough by heaping tablespoonful and roll into balls.  Place 2 inches apart on cookie sheets and flatten each cookie with the palm of your hand.

4.  Bake for 12 minutes, or until the edges begin to turn golden brown.  Let cookies cool on cookie sheet for a few minutes before transferring them to cooling rack to completely cool.  (Although, these taste awesome when warm!)

As Sarah mentioned in her post, these taste great with a side of yogurt, too!


~  Patty  ~

1 comment:

Thanks for stopping by!


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