I’m still adding to my simple make-ahead breakfast alternatives – and I won’t stop until I have at least 25! *shakes fists* Maybe 24. Oh, okay. 23. But that’s final.
Here’s one, two, and three. Only 20 more to go! I swear I’m going to make this baked oatmeal before Haley and Trevor graduate high school, and hey, I figure I’m one step closer considering these cookies have oatmeal in them.
These cookies certainly won’t be winning any beauty contests, but what they lack in looks, they make up for in personality. Always the bridesmaid, never the bride.
They’re loaded with goodies, but not the junk (unless you count the chocolate chips I added in for good measure. I couldn’t help it! The cookie fairies made me do it!)
We all loved them. And honestly, it was sort of fun to tell the kids we were having cookies for breakfast.
Makes 6 big cookies
Prep time: 20 minutes
Cook time: 12 minutes
• 3/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1 small jar (1/4 cup) carrot baby food
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1 cup Raisin Bran cereal
• 1/3 cup pecans, chopped
• 1/4 cup white chocolate chips
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
In a medium bowl, whisk together whole wheat flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine butter, oil, brown sugar, and granulated sugar with an electric mixer. Add egg, carrot puree, and vanilla. Add in the flour mixture, then add in the oats, cereal, pecans, and white chocolate until fully incorporated. Dough will be slightly sticky and less solid than traditional cookie dough.
Scoop 3 tablespoons of batter and form into a ball; place on cookie sheet, leaving them 3 inches apart. Spray a little cooking spray on the palm of your hand and flatten the cookies to about 1/4-inch thick.
Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
(adapted from Ellie Krieger)