Breakfast Cookies

Here's one of my favorite recipes this year: Breakfast cookies.  A perfect substitution for the store-bought variety.  These are a huge hit with my kids and I like to keep them frozen and enjoy them that way too. They have been especially great for sending to school for mid-morning snacks for my big kids.


Breakfast Cookies:
makes 24
adapted from once-a-month mom

Ingredients:

  • 4 cups wheat flakes (such as Total or Wheaties)
  • 1 cup flour (I used 1/2 white and 1/2 whole wheat)
  • .5 cup wheat germ
  • 1 cup brown sugar
  • 1.5 cups yogurt (plain or vanilla work well)  (If you use sweetened yogurt, you could cut back on the sugar)
  • .5 cup oil
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1.5 cup dried cranberries
  • 1 cup mini chocolate chips

Directions:

Preheat oven to 375F. Crush wheat flakes with a rolling pin. In a bowl, mix yogurt, egg, oil, and vanilla. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda. Mix well then add dried cranberries and chocolate chips. Place by large spoonfuls on a greased cookie sheet and bake for approx. 10 minutes or until set.

Eat right away or store in the freezer.

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