Ingredients for True Breakfast Cookies
- Butter Flavor Shortening
- Chunky Peanut Butter
- Splenda Granular
- Brown Sugar
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Quick Oats
- 1 cup golden raisins
- Apple
- Carrot
- 1 cup chopped walnuts
- Bacon
- 1 cup shredded cheddar cheese
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How to Make True Breakfast Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and cooling.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup creamy peanut butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup golden raisins, 1 cup chopped apple, ½ cup shredded carrots, 1 cup chopped walnuts, ½ cup crumbled cooked bacon, and 1 cup shredded cheddar cheese.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. Avoid overbaking!
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
17g
Carbs
6g
