Back to School Breakfast Cookies
Breakfast Cookies are chocked full of fruits, nuts, seeds and oats. There's a little bit of sugar in there too, just for energy, of course.
Servings: 12 cookies
Ingredients
wet ingredients
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1 tsp vanilla extract
dry ingredients
- 1 1/2 cups rolled oats
- 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
add-ins
- 1 heaping cup of mixed chopped nuts, dried fruits, seeds, chocolate chips, etc.
Instructions
- set oven to 350°F.
- Cream the shortening with the sugars until smooth. Beat in the egg and vanilla.
- Whisk the dry ingredients together. Slowly add the dry ingredients to the wet, mixing until combined, but don't over beat.
- Fold in the fruits & nuts, etc, until evenly distributed.
- Scoop the dough out with a 1/4 cup measure and pack it in. Flip it out onto your baking sheet and flatten just slightly. Set the cookies 2 inches apart, and bake for 13 minutes until they are just turning golden. They might appear slightly underdone, but they will firm up as they cool.
- Cool on a rack.
Nutrition
Serving: 1 cookie · Calories: 260 kcal · Carbohydrates: 32 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 3 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 103 mg · Potassium: 119 mg · Fiber: 2 g · Sugar: 18 g · Vitamin A: 20 IU · Vitamin C: 0.003 mg · Calcium: 38 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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