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Giant Breakfast Cookies Recipe

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This recipe for Giant Breakfast Cookies is from It's Suppertime! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. all-purpose flour
1/2 tsp baking soda
zest of 1 orange
2 tbsp unsalted butter at room temp
1/2 c. packed brown sugar
1 large egg
1 tsp vanilla
1/2 c. applesauce
2 c. old-fashioned rolled oats
1/2 c. dried cranberries
1/4 c. sliced almonds
Directions:
Directions:
In a small bowl, combine the flour, baking soda, and orange zest

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whip the butter and sugar until fluffy and pale. Mix in the egg, then the vanilla, applesauce, and 1/3 c. water

Add the dry mixture to the wet mixture and whisk until just combined. Mix in the oats, cranberries, and almonds until just combined. Don't over-mix or you'll have tough cookies.

Cover the dough with plastic wrap and refrigerate for at least 15 minutes

Preheat the oven to 350. Line two baking sheets with parchment paper.

Place tennis-ball-size dollops of cookie dough on the lined baking sheets, leaving 1 1/2 inches between each cookie to allow for a little spreading. Bake for 15-18 minutes, or until golden brown.

Transfer cookies to a wire rack to cool.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour

 

 

 

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