Back to School Breakfast Cookies

Recipe by The View From the Great Island

Breakfast Cookies are chocked full of fruits, nuts, seeds and oats --- they're a fun, nutritious way to start the day!

Ingredients

• wet ingredients
• ½ cup brown sugar
• ½ cup sugar
• ½ cup shortening
• 1 large egg
• 1 tsp vanilla extract
• dry ingredients
• 1½ cups rolled oats
• ¾ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• add-ins
• 1 heaping cup of mixed chopped nuts, dried fruits, seeds, chocolate chips, etc.

Method

1. set oven to 350F
2. Cream the shortening with the sugars until smooth. Beat in the egg and vanilla.
3. Whisk the dry ingredients together. Slowly add the dry ingredients to the wet, mixing until combined, but don't over beat.
4. Fold in the fruits & nuts, etc, until evenly distributed.
5. Scoop the dough out with a 1/4 cup measure and pack it in. Flip it out onto your baking sheet and flatten just slightly. Set the cookies 2 inches apart, and bake for 13 minutes until they are just turning golden. They might appear slightly underdone, but they will firm up as they cool.
6. Cool on a rack.

View the recipe instructions at The View From the Great Island