Good Morning Cookie Recipes

GOOD MORNING COOKIE

Steps:

• Preheat the oven to 375°F (190°C).
• In a large mixing bowl, beat together the sugar, butter, peanut butter, milk, vanilla and egg until smooth and creamy.
• Add the flour, oats and baking soda, beating until combined.
• Stir in the raisins and the breakfast cereal (the mixture will be stiff and hard to stir; just mix until everything sticks together fairly well).
• Now comes the fun part.
• Working with about 1/3 cup (75 mL) at a time, roll dough by hand into 2 inches (5 cm) diameter balls, and place on an ungreased cookie sheet.
• Make sure you pat the dough balls firmly so that they stick together, and leave at least 2 inches (5 cm) of space between them on the cookie sheet (they will expand).
• Lightly press down to flatten each ball to about 1 inches (2 cm) thickness.
• Bake for 13 to 15 minutes, or until lightly browned on the bottom.
• Let cool for 5 minutes before removing from the cookie sheet.

GOODY COOKIES

Steps:

• Line a jelly roll pan (10x15-inch) with foil;
• Arrange graham crackers in the pan in a single layer to cover pan.
• Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally.
• Boil for 2 minutes until the consistency of carmel; stir in vanilla and chopped nuts.
• Drizzle the hot mixture over crackers and spread evenly.
• Bake 10 minutes at 300°.
• Remove at once from pan to flat surface to cool.
• When cool, break into smaller pieces.

MORNING GLORY BREAKFAST COOKIES

Steps:

• Position a rack in the middle of the oven.
• preheat oven to 350*.
• line two baking sheets with parchment paper.
• sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
• The batter will become quite liquid from the moist carrots and apples.
• on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
• using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
• bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
• cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
• dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.