Breakfast Cookies

This Breakfast Cookie is just in time for that morning mad dash out the door to do some Christmas shopping. Or the "Gads, I'm late to work!" day. Or for the "teen-who-hasn't-time-to-eat' school day ... It's a big chunky cookie filled with fiber and healthy ingredients. Add some yogurt or just some juice, and you'll be filled for hours -

Breakfast Cookies

Ingredients:

• 1/2 cup softened butter
• 1 cup smooth peanut butter
• 1 1/8 cups granulated sugar
• 1/4 cup dark molasses
• 2 teaspoons vanilla extract
• 2 eggs
• 1/3 cup milk
• 1 1/4 cups all-purpose flour (can substitute a white whole wheat flour)
• 1/3 cup Hi Maize Natural Fiber or Benefiber (Benefiber: make sure you use the canister that says it's okay to use in recipes)
• 1/3 cup dried milk (you can use either whole or non-fat)
• 1 teaspoon cinnamon
• 1 teaspoon salt
•  4 1/2 cups "add ins" (suggestions: barley and/or oat flakes, granola, raisins, coconut, chocolate chips, dried fruit, nuts, etc)

Directions:

• Oven Temperature: 350 degrees
• Baking Time: 18 to 22 minutes
• Serves: 18-20 cookies

Preheat the oven to 350 degrees. Lightly grease or line two baking sheets with parchment paper.

In your mixer bowl, combine butter, peanut butter, sugar, molasses and vanilla. Beat on medium-high speed until light and fluffy. Add in the eggs and liquid milk and mix until well combined.

Drop your speed down to low so these things don't go flying all over (!) - Mix in the flour, fiber (Hi-Maize or Benefiber), dried milk, cinnamon and salt. Mix until the dough is combined. Add all of the add-ins and mix until the dough and mix-ins are incorporated.

Scoop 1/4 cup mounds of batter 2-inches apart on the baking sheets. Slightly flatten each mound. (Recipe contains no leaveners, so the cookies will only slightly spread and rise.) You can also change the recipe at this time and make bars. Just place in a jelly roll pan and cook at the same temperature. The baking time for the bars should be similar also. 

Bake the cookies until lightly browned, about 18-22 minutes. Be careful not to over-bake. Cool on baking sheets for 5 minutes and then remove cookies to a wire rack and cool completely. Store. Can be frozen.

adapted from King Arthur Flour