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I recently found myself pondering whether oatmeal cookies could “count” as breakfast food. After all, oatmeal is breakfast food, isn’t it? My constant nibbling on leftover oatmeal cookies inspired the idea to bake up a bona fide breakfast cookie. As you can imagine, this recipe was met with glee in my house and a new breakfast recipe was born.
These cookies are perfect for breakfast because they have the consistency and taste of muffin tops but they are in the shape of a cookie. And if I’ve learned anything on this cooking journey it is that when it comes to kids shape and size does matter. I’ll admit they aren’t the picture of health but they are healthier than most muffins and cookies. Now for the recipe…
Breakfast Cookie Recipe
Prep Time: 15 mins Cooking Time: 12 mins
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1 stick butter
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup oatmeal
3 mashed bananas
1 cup raisins
Preheat the oven to 400 degrees. In a medium bowl whisk together flours, baking soda and salt. Set aside. Cream butter and sugars in an electric mixer until fluffy. Mix in egg and vanilla. Add the flour mixture and mix until JUST blended. Do not over mix. Fold in the banana, oats and raisins. Scoop out batter onto a greased cookie sheet (I highly recommend using a Silpat), flatten slightly and bake for 12 mins or until toothpick comes out clean. Store these as you would muffins so they remain moist.
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