JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
PENZEY'S CHOCOLATE SPICE DROP COOKIES
Make and share this Penzey's Chocolate Spice Drop Cookies recipe from Food.com.
Provided by House
Categories Drop Cookies
Time 28m
Yield 6 dozen
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees.
- Sift the flour into a large bowl.
- Cut the shortening in with a knife.
- Add sugar, cloves, nutmeg, cinnamon, baking powder, baking soda, cocoa, and nuts.
- Mix well.
- Add milk gradually and mix thouroughly.
- Drop dough by teaspoon 1 1/2 inches apart on a large, greased cookie sheet.
- Bake at 350 degrees for 8-10 minutes.
- Let cookies cool before frosting.
- Frosting:.
- Mix all ingredients together until smooth.
- Frost cooled cookies.
PENZEY'S APPLE PANCAKES
Make and share this Penzey's Apple Pancakes recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Divide butter evenly between two 9-inch pie plates and put them in the oven to melt the butter. Coat the bottom and sides of plates.
- Use a 4 cup measuring cup for the mixing bowl, if available. Beat eggs, flour, milk and salt on medium speed of a mixer for 1 minute.
- Arrange 1/2 of the apple slices in each pan. Pour 1/2 of the egg mixture over the apple slices in each pan.
- Mix the cinnamon and sugar together and sprinkle over the batter in each pan.
- Bake until puffed and golden brown, 20-25 minutes. Serve immediately, while still puffy, with warm syrup.
Nutrition Facts : Calories 234.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 141.6, Sodium 348.1, Carbohydrate 26.8, Fiber 1.6, Sugar 11.4, Protein 7.2
BREAKFAST COOKIES
I like to give my family a hearty start in the morning, especially when they have to eat in a hurry. These easy-to-make "cookies" are perfect for a breakfast on the run and really appeal to the kid in all of us. -Wanda Cox, Roscommon, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.
Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING
recipe from the most recent Penzey's catalog. Haven't made yet, but will soon. Both my boys love pumpkin desserts and this sounds great.
Provided by Junkintrunk
Categories Bar Cookie
Time 40m
Yield 18-24 serving(s)
Number Of Ingredients 15
Steps:
- For bars:.
- Preheat oven to 350°F.
- Cream butter.
- Add brown sugar, eggs, pumpkin, and vanilla; mix well.
- In separate bowl, sift all of dry ingredients together.
- Gradually add to the wet mixture and mix well.
- Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
- Let cool then top with brown butter icing.
- Icing directions:.
- In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
- Remove from heat and add powdered sugar, vanilla, and milk.
- Whisk until smooth and well blended.
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 48, Sodium 169.7, Carbohydrate 38.3, Fiber 0.5, Sugar 31.8, Protein 1.7
CREAM CHEESE COFFEE CAKE, PENZEY'S
Simple and delicious, this coffee cake is great served warm, or refrigerated and served cold. The recipe came from an older Penzey's spice catalog. Uses frozen puff pastry. Makes a great dessert. I usually make 1/2 recipe in 8" square pan, still using the whole egg yolk in the filling and whole egg white in the topping.
Provided by Jezski
Categories Breads
Time 35m
Yield 12-16 pieces
Number Of Ingredients 9
Steps:
- Remove the sheets of puff pastry from the box, let thaw. Preheat oven to 350 . Lightly grease a 9x13" cookie sheet. Unfold one sheet of puff pastry, roll lightly with a rolling pin until the sheet is a bit bigger than the cookie sheet. Be careful not to tear the sheet. Flour isn't necessary when rolling puff pastry.
- Place the sheet of puff pastry on the cookie sheet. With a mixer blend sugar, room temperature cream cheese and vanilla together on medium speed until creamy Spread over the pastry sheet, leaving the outer inch or so uncovered.
- Roll out the second sheet of pastry to roughly equal the size of the first sheet,then lay it on top. Tuck the bottom edge up and under, then pinch the sides firmly all the way around with your fingers.
- Beat the egg white until foamy-about I minute on medium speed, Brush the crust with the egg white, then sprinkle on CINNAMON-SUGAR and nuts If desired.
- Bake in preheated 350' oven for 25-30 minutes, until the pastry crust is puffy, golden brown and flaky. Remove from oven and cool for at least 15 minutes before serving. The pastry will lose some of its puffiness as it cools.
Nutrition Facts : Calories 427.6, Fat 28.9, SaturatedFat 11.4, Cholesterol 55.5, Sodium 242, Carbohydrate 36.9, Fiber 0.6, Sugar 18.3, Protein 5.7
BEST BREAKFAST COOKIE
The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!
Provided by LEIE
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
- In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 221.3 mg, Sugar 14.3 g
BREAKFAST COOKIES, PENZEYS CATALOG SPRING 2012
Categories Breakfast Dessert Bake Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Winter
Yield 20 people
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and extracts and beat well. Add dry ingredients and mix. fold in remaining ingred. and stir. Bake for 14-16 minutes.
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BREAKFAST COOKIES (EASY 1 BOWL RECIPE) - SALLY'S BAKING …
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- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
- Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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