Bakery Style Breakfast Cookies Recipes

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.

Steps:

• Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
• Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
• Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
• Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

Steps:

• Preheat oven to 350°F.
• Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
• Using electric mixer, beat butter in another large bowl until creamy.
• Add eggs, both sugars, and vanilla and beat until smooth.
• Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
• Can be prepared 1 week ahead.
• Cover and chill.
• Let soften at room temperature before continuing.
• Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
• Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
• Using damp fingers, press cookies to 1/2-inch thick rounds.
• Press 1 date half into center of each cookie.
• Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
• Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
• (Can be made 8 hours ahead and let stand at room temperature).
• Serve at room temperature or slightly warm.