Breakfast Cookies

 

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Or, Oatmeal Craisin Walnut Rice Krispies Cookies.

Well, you can tell I’m not sure what to call this one. Breakfast cookies is so easy to remember, but Oatmeal Craisin Walnut Rice Krispies cookies makes it easy to remember on what’s in the cookies. Regardless, these are very good! Goodness, I can munch on these for days and you won’t hear any complaints from me. Nope, not this cookie lover right here!

Actually, this is a lot like granola bar but in a cookie form. No honey, maple syrup or any other sweeteners except for dark brown sugar. Craisins are pretty sweet in itself, so I don’t want to add any more sweetness in the cookies. Raisins are definitely a good replacement for craisins. I’m much more of craisin lady, though, as I like the combination of the tartness and sweetness that it gives.

Adding nuts always make any cookies better, in my opinion. Walnuts are always my go-to nuts on any baked goods, followed by almonds. As to why I put Rice Krispies in this cookie recipe…? Well, we have a huge bag of Rice Krispies about to expire in a month and no one is eating them, so I figured, why not put them in cookies? Rice Krispies is definitely a “breakfast” component which gives the cookies a good crunchy texture.

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Ingredients:

  • 1/2 cup (or 1 stick) butter, room temperature
  • 1/4 cup shortening, room temperature
  • 1/2 cup dark brown sugar
  • 1 egg, room temperature
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups rolled oats
  • 1 cup craisin
  • 1 cup walnut
  • 1 cup Rice Krispies

Cream butter, shortening and sugar. Add egg and mix well. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add the dry ingredients to the egg mixture and stir until well incorporated. Stir in the “breakfast” components: rolled oats, craisin, walnut and rice krispies.

Let chill in the fridge for a minimum of 30 minutes.

Preheat oven to 375 F.

Using a cookie scoop or a tablespoon, roll the cookies in the shape of a ball and line them in a cookie sheet pan lined with parchment paper.

Baked in the oven for 10 minutes or until the edges are brown. Take it out from the oven and let it sit on the cookie sheet pan for about 5-10 minutes before removing them to completely cool at the cooling rack.

 

 

2 thoughts on “Breakfast Cookies

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