Costa Rica,  Creative Cooking,  Family,  Wendi's Daily Blog

Breakfast Cookies Revamped

Today was a blessed day because we had a maid come in and clean our entire house for us. Her name is Karla and she is literally the hardest working, most efficient cleaner I know. She is worth every cent we paid to her today (I even wish I could give her a tip) and she gets the work done in under 5 hours. Our house was a dusty mess too, especially the bathrooms and floors! We haven’t deep cleaned since the last time she was here, back in early December, I think?

So while she was busy doing all the cleaning, I had the kids do a chore that she wasn’t going to do (organize closets, organize the homeschool room, and vacuum the carpets). While the kids were busy doing their thing, I decided to tell my husband thank you for EVERYTHING he has been doing for me lately and made him Breakfast Cookies.

But, you know when you open a recipe but decide that some changes need to be made to it. Well, THAT happened today. So, instead of forgetting what I did (in case everyone LOVES these cookies and wants me to make them again), I am going to make note of it now. But I am also going to include the original recipe, just in case you want to give those a try too!


My Version – Revamped Breakfast Cookies

These cookies are a family favorite of ours for breakfast or after-school snacks. We store the cookies in the freezer in resealable plastic bags so they never go stale. They are fluffy, but chewy and hearty, and they thaw as you eat them! Try this.

Ingredients

  • 1/2 cup (1 stick) butter
  • 1/2 cup applesauce
  • 3/4 cup raw cane sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2 eggs
  • 3/4 cups ground oat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon French salt
  • 3/4 cups wheat Flour
  • 3 cups old-fashioned or quick-cooking rolled oats
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut
  • 1/4 cup chopped craisins (my kids told me they prefer them whole)
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silpat liner.
  2. Beat the butter, applesauce, raw sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute.
  3. Sift the oat flour, baking soda, and French salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the wheat flour, oats and vanilla.  Stir in the coconut, craisins, nuts and chocolate chips with a wooden spoon.
  4. Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes.  Remove to a rack to cool. Then FREEZE!!! These cookies are best FROZEN! Yum!
  5. Makes 50 medium scoop-sized cookies.

Original Version – OATMEAL COCONUT CHOCOLATE CHIPPERS

by the Food Nanny

Anna Dean gave us this recipe over 25 years ago. She grew up in a small, rural town and was one of the top cooks in the county. These cookies became a family favorite of ours for after-school snacks. We store the cookies in the freezer in resealable plastic bags so they never go stale. They stay chewy and they thaw as you eat them! Try this. You will never keep your cookies in a cookie jar again.

Ingredients
1 cup 2 sticks butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 1/2 cups Kamut Flour
1 teaspoon baking soda
1/2 teaspoon French salt
3 cups old-fashioned or quick-cooking rolled oats
1 teaspoon vanilla extract
1/2 cup coconut
11/2 cups semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees and lightly grease a cookie sheet.
Beat the butter, sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute.

Sift the Kamut flour, baking soda, and French salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon.

Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool.

Variations:
Omit the coconut.

Add 11/2 cups raisins in place of the chocolate chips.

Add 1 cup chopped pecans.


Happy Eating!

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