In an effort to appeal to Greg’s nephews and my sweet tooth, I came up with the idea of breakfast cookies. My mom is a baker and used to say we could have homemade cookies for breakfast around the holidays, which I loved and I still do.
Thinking of a way I could sell this to Greg’s family I created breakfast cookies. What makes them OK for breakfast? Well the lack of preservatives and other stuff you get in store bought cookies, and the oatmeal…its mostly the oatmeal.
- 1 1/3 cups flour (white, AP or Wheat)
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/3 tsp salt
- 3/4 cup butter, room temp
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp honey
- 1 tbsp vanilla
- 1 large or extra large egg
- 2 1/4 cups old fashioned dry oats
- 1 1/4 cup chocolate chips (I used mini)
- 1/2 cup butterscotch chips
- Preheat your oven to 350 bake. Line a cookie sheet with parchment paper.
- In your mixer or a large bowl mix your butter, brown sugar, granulated sugar, honey, vanilla, and egg together.
- In a separate bowl mix your dry ingredients: Flour, baking soda, salt, oats.
- Slowly incorporate dry into wet ingredients.
- Once fully incorporated add chocolate chips and butterscotch chips.
- Refrigerate dough for 2 hours or over night.
- Scoop dough into 3-4 tbsp size balls, place on cookie sheet.
- Bake for 11-14 minutes.
- Rest on cookie sheet for 1 minute.
- Put on cooling rack for 2-3 minutes.
- Serve and enjoy!
These cookies were a hit with everyone! Breakfast cookies for everyone!!!