Breakfast CookiesSHARE THIS:
2 ½ cups old-fashioned oats
¾ cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/8 teaspoon salt
¼ cup butter, melted
½ cup Oakhurst Whole Milk
1 teaspoon vanilla extract
3/4 cup (8 slices) cooked, crumbled bacon, reserve ¼ cup for topping
¼ cup pure maple syrup
¾ cup coarsely chopped salted cocktail peanuts, reserve ¼ cup for topping
¼ cup peanut butter
¾ cup coarsely chopped shelled, roasted, salted pistachios, reserve ¼ cup for topping
½ cup dried cranberries
1 teaspoon grated orange peel
Banana Chocolate Chip
¾ cup semi-sweet chocolate chips, reserve ¼ cup for topping
1 ripe banana, peeled, cut into ¼-inch pieces
¾ cup sliced almonds, toasted, reserve ¼ cup for topping
½ cup dried cherries
1 teaspoon almond extract
½ cup dried blueberries
¼ cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 tablespoons butter, melted
- Heat oven to 350° Line cookie sheets with parchment paper; set aside.
- In large bowl stir together oats, flour, brown sugar, baking powder and salt. In medium bowl stir together butter, milk, egg and vanilla until well mixed; add to oat mixture. Stir until combined and evenly moistened. For all variations except Blueberry Streusel, gently stir in all ingredients for selected variation except any reserved for topping. For Blueberry Streusel, gently stir in dried blueberries. In medium bowl combine all streusel topping ingredients; set aside.
- Drop ¼ cupful’s dough onto prepared cookie sheets. Slightly flatten dough with hand. If applicable, sprinkle with reserved ingredient for topping; gently push into dough. For Blueberry Streusel, sprinkle streusel topping over cookies.
- Bake for 15 to 17 minutes or until lightly browned, firm to the touch and baked through. Remove to wire rack to cool.