Easy Breakfasts for Busy Mornings: Breakfast Cookies
I’m not going to lie, mornings are hard. Especially when you have toddlers you have to get to school, and dance, and music lessons — and whatever other extracurricular activities you’ve foolishly signed them up for that begin before lunch. (If I had it my way, I’d sleep until at least 7:30 a.m. every morning, and drink a minimum of two cups of coffee in peace before anyone spoke to me.) Getting out the door on time is a daily struggle in the Tomes household. We’ve discovered that we have to be highly organized, and always plan for anything. I try to get as much done as possible the night before — picking out clothes and accessories (I have girls), packing backpacks and lunches, stocking the diaper bag, and even preparing breakfast when I can. Which is one of the reasons I LOVE this recipe. I can whip up these cookies on a lazy Sunday afternoon, and then Monday morning, we are ready to rock-and-roll. Plus, my babies are crazy about them — and that’s saying a lot. I’ve got some picky eaters on my hands! (This recipe makes approximately 12 to 15 cookies.)
Here’s how you make them:
- Preheat the oven to 325 degrees.
- Mix together all of the ingredients:
- two and 1/4 – cups oats
- 3/4 – teaspoon salt
- one teaspoon – ground cinnamon
- one cup – peanut butter (or other nut butter of your choice)
- 1/4 cup – honey
- two bananas mashed
- 1/4 cup – raisins or dried cranberries
- 1/4 cup – chocolate chips
- Next, drop spoonfuls of cookie dough onto a greased cookie sheet. Flatten the tops slightly — the cookies won’t rise or spread when they bake.
- Bake for 15 to 16 minutes until slightly browned. Allow to cool completely. Then store in an airtight container or freezer bag.
Trust me, your kiddos will think you are the coolest mom ever! Want extra credit? Serve these “strawberry milkshakes” (strawberry-banana smoothies) alongside the cookies. Yum and yum. Organized mama for the win!