No Bake Breakfast Cookies Recipes

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BREAKFAST SANDWICH COOKIES



Breakfast Sandwich Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 18 cookies

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for serving
4 ounces cream cheese, at room temperature
1 large egg
2 cups all-purpose flour
1 tablespoon dried chives
1 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnishing
1 cup grated white Cheddar
1/2 cup chopped cooked bacon
Your favorite jam for serving, optional

Steps:

  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
  • In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
  • Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
  • Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

NO BAKE BREAKFAST COOKIES



No Bake Breakfast Cookies image

So easy and so yummy! (And mostly healthy too!) You can substitute honey for the corn syrup if you'd like. I've never tried that, because I've heard it makes them almost too sweet. This recipe can be easily adapted to accomodate the addition of wheat germ, flax seed or oatmeal for part of the crushed corn flakes and miniature chocolate chips can be added too if you'd like! These are deliciously chewy and crunchy - perfect for breakfast on the go or a snack anytime of the day!

Provided by AprilShowers

Categories     Breakfast

Time 10m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 5

1/2 cup light corn syrup
1/2 cup instant non-fat powdered milk
1/2 cup raisins
1/2 cup peanut butter
2 1/2 cups coarsely crushed corn flakes cereal

Steps:

  • Heat corn syrup (or honey) and peanut butter in a medium saucepan over low heat. Stir until blended.
  • Remove from heat; stir in dry milk.
  • Fold in cereal and raisins.
  • Drop by heaping tablespoonfuls onto waxed paper to form mounds.
  • Cool to room temperature; Store in refrigerator.

Nutrition Facts : Calories 80.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.5, Sodium 63.9, Carbohydrate 12.7, Fiber 0.5, Sugar 5.8, Protein 2.5

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