BREAKFAST SANDWICH COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 18 cookies
Number Of Ingredients 13
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
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
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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