Friday, January 5, 2018

Cookies for Breakfast?! Yes Please!

Seriously. When I saw the title of these I knew immediately that they needed to be a part of my life. And put into my rotation of recipes. 

We have a glass cookie jar on our counter and I put some sort of "healthy" treat in it each week. Whether it's a bar or a cookie, it's something to grab super simply that has a little sweetness to it. The Pioneer Woman is my hero and I love watching her show. I get inspired with my cooking, but also with rebuilding my home to have a 1000 square foot pantry with a rolling ladder. {kidding, kinda} 

So, it's super simple and easy to make. You need a standing mixer and a bunch of stuff from your pantry. 

1 1/2 sticks unsalted butter (who doesn't love butter) 
1 cup brown sugar
3/4 cup granulated sugar 
1 teaspoon vanilla extract 
2 eggs 
2 heaping cups all-purpose flour 
2 teaspoons baking soda 
1/2 teaspoon salt 
1 heaping cup quick oats 
1/2 cup shredded coconut (I actually used 1/4 sweet condensed milk because I was out of coconut)
1/4 cup flax seeds (I also added 1/4 cup chia seeds) 
1/4 cup sunflower seeds 
3/4 cup dried apricots, chopped
1/2 cup dried cherries 
1/2 cup chopped pecans 
1/4 cup golden raisins 
Preheat the oven to 375 degrees F.

In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
WARNING: It's heavy and sticky so I recommend using a wooden spoon. I cracked my Pampered Chef mixing spatula... whoopsie. 

Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.

Eat and feel absolutely no shame- there's no chocolate in them! 
My husband calls them "energy cookies" so maybe I should rename them! 

And the best part?! They're toddler approved! 

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