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...and yes, those are dark chocolate chips...what's your point?
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 350F
- 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.