Breakfast Cookies
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Breakfast Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Author
Test Kitchen
Ingredients
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1 Cup Salted Butter, melted
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¾ Cups Dark Brown Sugar
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¾ Cups Granulated Sugar
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2 Eggs
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1 tsp Vanilla Extract
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2 Cups All- Purpose Flour
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½ tsp Kosher Salt
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¼ tsp Baking Soda
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1 tsp Cinnamon
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2 ½ Cups Oats
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1 Cup Dried Cherries, roughly chopped
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1 Cup Puffed Rice Cereal
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1 Cup Pepitas
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½ Cup Chocolate Chips
Directions
Combine the butter, brown sugar, and granulated sugar in a large bowl and beat 1-2 minutes with a mixer until lightened in color and creamy.
Add the eggs one at a time until each is fully combined. Add the vanilla and mix at low speed to combine.
Whisk together the flour, salt, baking soda, cinnamon, and oats in a medium bowl. Slowly add the dry ingredients to the butter mixture while mixing on low speed.
Fold in the dried cherries, puffed rice, pepitas, and chocolate chips.
Preheat the oven to 350°. Scoop the dough into 2 tablespoon-sized balls and place them on a parchment lined sheet tray, about 2 inches apart. Grease the bottom of a glass and press the cookies 1/2-inch thickness. Bake for 12 to 14 minutes, or until the edges are lightly golden.
Recipe Note
To make ahead: Preheat the oven to 350°. Place the frozen cookie dough on the counter to thaw while the oven is preheating, about 20 minutes. Place the cookies 1 1/2 inches apart. Grease the bottom of a glass and press each cookie to be 1/2-inch thick. Bake for about 15 minutes or until the edges of the cookie are lightly golden.