Super Breakfast Cookies are super-sized and super-full of healthy breakfast cereals and grains. Add a glass of milk and kids of all ages are good-to-go. Use whole, organic ingredients to make these super cookies even more nutritious. I made dozens of batches of these cookies for my kids when they were growing-up, and it’s a cookie I often give as samples at book signings…very few passersby can resist a fresh baked cookie.
This recipe and a story titled, The Cookie Monster are in my cookbook, Pork Chops & Applesauce. The story is about the natural affinity kids have for cookies.
Super Breakfast Cookies
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 cup unsalted butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup nuts, chopped
2 cups old fashioned oatmeal, dry from the container
12 ounces semi-sweet mini-chocolate chips
1 cup granola
1 cup Cheerios
1 cup raisins simmered in 1/4 cup water for 5 minutes, if desired
Cream together sugars and butter; add eggs and vanilla. Sift together flour, soda and salt; add to sugar/egg mixture and mix well. Stir in nuts, oatmeal, chocolate chips, granola, Cheerios and “plumped” raisins.
Drop dough onto an ungreased cookie sheet, using an ice cream scoop. Bake at 350° for 15 to 20 minutes. Yield: 4 to 5 dozen
Cook’s Note: Use organic ingredients to improve the nutritional value of this cookie. For added health benefits consider adding 1 tablespoon flaxseed or wheat germ. Dried cranberries or blueberries can be used in place of the raisins but don’t “plump” them.
This recipe was adapted from the original that came from the kitchen of Dick Body, Des Moines, Washington.