Breakfast Cookies
Breakfast Cookies
(27)
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| whole grain, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 18-20 cookies |
Ingredients
- 1/2 cup butter, softened
- 1 cup peanut butter
- 1 1/4 cups brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup milk
- 1 1/4 cup King Arthur Unbleached All-Purpose Flour OR King Arthur White Whole Wheat Flour
- 1/3 cup Hi-maize Fiber
- 1/3 cup Baker's Special Dry Milk; or dried milk, whole or non-fat
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 4 1/2 cups total add ins of your choice: Jammy Bits, raisins, coconut, barley flakes, oat flakes, granola, chocolate chips, dried fruit, nuts etc.
Directions
1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3) Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.
4) On low speed mix in the flour, Hi Maize fiber, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.
5) Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lined sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6) Bake the cookies for 18 to 22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a rack to cool completely. Yield: 18 to 20 cookies, depending on size.
The nutritional analysis below was made with the following add-ins: 1 cup each: rolled oats, granola, dried cranberries, and chocolate chips, and 1/2 cup of shredded sweetened coconut. Using whole wheat flour adds 1/2 gram of fiber per serving and doesn't change any of the other amounts per serving.
Reviews
10/10/2011- I just made these for the 2nd time and did a double batch because they are great to have in the freezer for breakfast on the go. kmtwriter had asked if anyone else had done substitutions for reduced fat and sugar, and I did a couple minor ones. 1.) As kmtwriter had done, I subbed the equivalent of 1/4 c splenda. 2.) I used half butter, quarter oil, and quarter applesauce ratios for the butter. 3.) I didn't have hi-maize and can't find it in our local stores so I subbed oat bran instead. Overall, I found the consistency and taste to be just as good as the first time I made these without any substitutions. My mix-ins were 1 c assorted chopped nuts, 1 c dried fruit (raisins, cherries, cranberries), 1 c choc chips, 1 c peanut butter chips, 1/4 c sunflower seeds, 1/4 c old fashioned oats. I know it's lots of chocolate and peanut butter but my family likes those goodies. Guess that's the reason I'm trying to cut the fat and sugar elsewhere. :o) I LOVE this recipe and its flexibility, and the cookies make a perfect breakfast that I feel so much better about than a store-bought breakfast bar.
10/06/2011- I wasn't impressed with these cookies. I have been looking for a 'more breakfasty than dessert' type cookie recipe to compete with an oatmeal choc chip type that has been my old reliable for years and is starting to get boring. Adding peanut butter was a good start, but I think it's the no leavening thing that ruins these for my taste. . What would happen if I added a tsp of baking soda or ..?... I did beat it very well, before and after adding the eggs, but they just sat there like a lump, and the baked texture is definitely lacking something.
I'm sorry that you had trouble with this recipe. The creaming of the butters and sugar can be done at a higher speed, but the eggs should be mixed in well, but not beaten in cookies doughs. If the mixture is beaten at this time, excess air will be incorporated into your dough and will cause the cookies to rise more like a cake than spread. Had you added a leavening agent, they would have been even more cake-like. Eggs should be mixed in until they emulsify with the other ingredients, but no more than that. The dry ingredients are then just stirred in to combine everything. I hope this helps and hope you will consider trying this recipe again. ~Amy
- 07/20/2011
- Just made these last night, they are excellent! Very filling and great for on the go. I added Raisin Bran, slivered almonds and low fat vanilla granola to mine. I am so happy I found this recipe, they are more moist than I expected, I used a 1/4 cup measuring cup to portion out the dough and I ended up with 24 cookies. One small issue that was my mistake is that I used the Splenda Brown Sugar blend but I did not read the directions on the package but you are supposed to cut the amount of sugar in half when you use that. Ooops, so they are too sweet, next time I'll remember to only use half of the brown sugar if I use Splenda again! Great recipe!
- 05/15/2011
- Easy recipe, great taste. Really great to grab for breakfast. They freeze really well. I make these and the King Aurthur bran muffins for a easy breakfast on the go.
- 03/23/2011
- I "veganized" this recipe using EnerG egg replacer and a vegan shortening. I used Laura Scudder's chunky unsalted peanut butter, with coursely ground almonds, pecans & walnuts, rolled oats, mixed dried berries, raisins, wheat germ and ground flax seed for add-ins. The cookies are delicious! I used a 1/4 C scoop, but I may consider making them a bit smaller so I can enjoy them with a piece of fruit and not get too full. I really like the flexibility of add-ins.
02/25/2011- I've only made this recipe once so far, but I like the flexibility of add-ins to meet individual preferences and what's in the pantry. I used two kinds of chocolate chips just to empty out open packages and grabbed whatever dried fruit I had on hand. Think I'd like the added crunch of granola. These are similar to Monster cookies, which I've made since the 80's - a Southern Living Magazine recipe, or Jose's Oatmeal-Peanut Butter-Chocolate Chip cookies from the Epicurious website. I like high protein, high fiber cookies. I don't even notice the hi-maize flour is in there.
- 02/07/2011
- I had 7 people taste these cookies and they all said it is the best breakfast cookie they ever had! They are even willing to buy the cookies from me!
- 01/25/2011
- This recipe is fabulous. I wanted to make a gluten-free variation so I used KA GF flour mix in place of the flour. I added a 1/2 teaspoon of xanathan gum as well and replaced the brown sugar with 3/4 cup agave syrup. They baked up beautifully. My add ins were 1 1/2 cup of quick oats, 1/2 cup oat bran, 1/2 ground almond meal, 1 cup of homemade pecan granola and 1 cup of currants that I'd plumped with hot water. Thanks KA!!!
- 01/18/2011
- I used 1/2 white and 1/2 ww flour. My add ins were: rolled oats, wheat germ, flax seed meal, crainins, sunflower seed kernels. One in the morning with skim milk is totally filling! I don't think I could eat two! Love these and will keep them made up all the time.
- 01/13/2011
- Very tasty. I made mine with only one modification---I swapped 1/4 c brown sugar with Splenda. I used these mix-in ingredients: 1 c walnuts, 1 c flaked unsweetened coconut, 1 c rolled outs, 1 c chocolate chips, and 1/2 c flax seeds. The flax seeds were too prominent but they mellowed by the next day. Next time I will reduce the flax to 1/4 cup and add something else. I also want to experiment with reducing overall fat and sugar content. If anyone else has already done so, please post your results. I like to learn from my fellow bakers.
