Giant Breakfast Cookies

Whew — we’ve hit the dogs days of sum­mer here in Okla­homa. With “low” 100’s in the fore­cast, 2-a-day foot­ball prac­tices fill­ing our weeks and the offi­cial 2018–19 school sup­ply lists taped to the fridge — ‘dog days’ seems to hit the nail on the head.

I love the free­dom of sum­mer, the longer days and impromp­tu binge movie watch­ing and Catan tour­na­ments. I’d love it if sum­mer and all it’s lazy morn­ings and late nights last­ed for­ev­er. But, this is my eleventh sum­mer with school-aged kids, so I know when we get to this point in the year, school will begin in a lit­er­al blink. Boo.Hoo.

And with that real­i­ty loom­ing in the back of my mind, I’ve set out to solve one of my biggest “mom strug­gles” :: SCHOOL MORNING BREAKFAST (I hope you hear the inferred “da da daaaaaaaa” music in the back­ground.)

Here’s the cri­te­ria -

  • fast
  • healthy 
  • sus­tain­ing
  • easy
  • adapt­able to kid’s pref­er­ences
  • liked by all

And — although it’s ear­ly, I believe each require­ment has been ful­filled!

Here’s what’s packed inside these giant break­fast cook­ies:

  • ground oat flour
  • dried fruit
  • wal­nuts 
  • Bel­gian choco­late
  • col­la­gen pep­tides (for mus­cle recov­ery and joint health — remem­ber­ing those 2-a-days!)
  • coconut oil
  • cin­na­mon
  • nut­meg
  • Himalayan sea salt
  • (along with but­ter, vanil­la, sug­ar + flour)

To pre­pare these cook­ies, begin by com­bin­ing the sug­ars, fats and spices in the bowl of a stand mix­er. After whip­ping these ingre­di­ents togeth­er, add eggs & vanil­la.

To pre­pare the oat flour, pulse old-fash­ioned oats in a food proces­sor until the oats are ground into a fine pow­der.

Add oat flour, flour, salt, bak­ing soda, bak­ing pow­der & col­la­gen pow­der to the creamed mix­ture. Mix to com­bine, stop­ping to scrape the sides and con­tin­u­ing to mix until even­ly incor­po­rat­ed.

Then stir in the dried fruit, nuts & shaved choco­late.

Using a 2 ounce scoop, drop dough onto a parch­ment-lined bak­ing sheet and refrig­er­ate 1 hour to overnight. At this point you can either store in freez­er bags and freeze up to 3 months or bake.

To bake, place 5–7 cook­ie dough balls onto a parch­ment-lined bak­ing sheet 2″ apart.

Before bak­ing in a pre­heat­ed 375° oven, press the bot­tom of a drink­ing glass in gran­u­lat­ed sug­ar and then press the glass onto the cook­ie, slight­ly flat­ten­ing the cook­ie. Repeat until all cook­ies have been pressed.

Bake cook­ies for 14 min­utes or until light­ly gold­en around the edges. 

Allow to cool for 5 min­utes before serv­ing.

Makes 20 2 ounce cook­ies.

*for a chewier cook­ie, skip the ‘press­ing step’

I came up with the recipe by start­ing with a high­ly rat­ed cook­ie on one of my favorite bak­ing web­sites. I reduced the sug­ar by 25%, subbed half the fat for coconut oil, added dried fruit and wal­nuts and snuck in 4 scoops of col­la­gen pow­der. NO ONE noticed.  For real. Yes there’s sug­ar and flour and but­ter — but there’s also some real­ly heart healthy fiber, good sources of fat and oth­er nutri­ents found in nuts, fruit and sea salt.

And I don’t know what your school morn­ings look like, but around my house those things don’t usu­al­ly get eat­en (hap­pi­ly) at 6:30 am. Until today. (yippee)

Giant Break­fast Cook­ies
Yields 20
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Prep Time
15 min
Cook Time
14 min
Prep Time
15 min
Cook Time
14 min
356 calo­ries
45 g
31 g
18 g
5 g
10 g
82 g
195 g
23 g
0 g
6 g
Nutri­tion Facts
Serv­ing Size
82g
Yields
20
Amount Per Serv­ing
Calo­ries 356
Calo­ries from Fat 155
% Dai­ly Val­ue *
Total Fat 18g
27%
Sat­u­rat­ed Fat 10g
49%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 3g
Monoun­sat­u­rat­ed Fat 3g
Cho­les­terol 31mg
10%
Sodi­um 195mg
8%
Total Car­bo­hy­drates 45g
15%
Dietary Fiber 3g
10%
Sug­ars 23g
Pro­tein 5g
Vit­a­min A
5%
Vit­a­min C
1%
Cal­ci­um
5%
Iron
8%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 3/4 c sug­ar
  2. 3/4 c brown sug­ar
  3. 1 stick but­ter, room tem­per­a­ture
  4. 4 oz coconut oil
  5. 1/2–1 T ground cin­na­mon
  6. 1/4–1/2 t ground nut­meg (option­al)
  7. 2 eggs
  8. 2 t vanil­la
  9. 2 1/2 c ground oat flour
  10. 2 c flour
  11. 4 scoops col­la­gen pep­tides (8 T)
  12. 2 t bak­ing pow­der
  13. 1 t bak­ing soda
  14. 1 t Himalayan sea salt
  15. 1/2 c dried cran­ber­ries
  16. 1/2 c dried cher­ries
  17. 1 c wal­nuts
  18. 6 oz. chopped Bel­gian choco­late (milk or dark)
Instruc­tions
  1. If prepar­ing with­in the hour, pre­heat oven to 375°. Begin by com­bin­ing the sug­ars, fats and spices in the bowl of a stand mix­er. After whip­ping these ingre­di­ents togeth­er, add eggs & vanil­la.
  2. To pre­pare the oat flour, pulse old-fash­ioned oats in a food proces­sor until the oats are ground into a fine pow­der.
  3. Add oat flour, flour, salt, bak­ing soda, bak­ing pow­der & col­la­gen pow­der to the creamed mix­ture. Mix to com­bine, stop­ping to scrape the sides and con­tin­u­ing to mix until even­ly incor­po­rat­ed.
  4. Then stir in the dried fruit, nuts & chopped choco­late.
  5. Using a 2 ounce scoop, drop dough onto a parch­ment-lined bak­ing sheet and refrig­er­ate 1 hour to overnight. At this point you can either store in freez­er bags and freeze up to 3 months or bake.
  6. To bake, place 5–7 cook­ie dough balls onto a parch­ment-lined bak­ing sheet 2″ apart.
  7. Before bak­ing in a pre­heat­ed 375° oven, press the bot­tom of a drink­ing glass in gran­u­lat­ed sug­ar and then press the glass onto the cook­ie, slight­ly flat­ten­ing the cook­ie. Repeat until all cook­ies have been pressed.
  8. Bake cook­ies for 14 min­utes or until light­ly gold­en around the edges.
  9. Allow to cool for 5 min­utes before serv­ing.
  10. Makes 20 2 ounce cook­ies.
Notes
  1. *for a chewier cook­ie, skip the ‘press­ing step’
beta
calo­ries
356
fat
18g
pro­tein
5g
carbs
45g
more
Food for a Year: https://foodforayear.com/

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