Cookies for Breakfast

by Michele Cheplic | More from this Blogger

21 Dec 2007 11:02 AM

Come on... admit it... you've done it once in your life... downed a few cookies during the first meal of the day. Eggs, bacon... and cookies. No? It's not exactly the breakfast of champions, but what about bacon and eggs in your cookies? I'm not kidding.

I've baked more cookies this month alone than I have all year and every person I've seen on a regular basis knows this as they have been forced to hear me lament about my kitchen failures, and likewise rejoice (and share) in my cooking successes.

Last week when I was kvetching about being up to my armpits in cookies my friend jokingly proposed that I find a way to incorporate cookies into every dish so I wouldn't have to stop the cookie express to make meals for my family.

I'm hoping she'll see the following recipes and I'll get the last laugh. The first cookie recipe calls for real bacon, which adds extra crunch to peanut butter cookies. The other cookie recipe calls for classic breakfast foods including oats and cornflakes.

Give them a try and I'm sure you'll agree that having a few cookies for breakfast---especially these cookies---is not such a crazy idea after all.

PEANUT BRITTLE BACON COOKIES

Ingredients:

1 cup (2 sticks) butter, softened

1 cup brown sugar

1 cup granulated sugar

2 eggs

1/2 cup smooth peanut butter

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1 cup peanut brittle, cracked into 1/2-inch pieces

1 1/2 cups bacon, crisply cooked and cut into 1/2-inch pieces

Directions:

Preheat oven to 350 degrees.

Cream together butter and sugars until light and fluffy. Mix in eggs, one at a time. Add peanut butter and mix well until it's completely incorporated.

In a separate bowl, sift together flour, salt and baking powder. Add the dry ingredients one cup at a time to the butter mixture, scraping the bowl as needed. Stir in peanut brittle and bacon.

Roll dough into 1/2-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1-inch in diameter.

Bake 15 minutes.

Makes 4 dozen.

FARM COOKIES

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

1 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups quick-cooking rolled oats

2 cups cornflakes

1 cup flaked coconut

1 cup chopped walnuts or pecans

Directions:

Preheat oven to 375 degrees.

In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Set aside.

In a large mixing bowl, cream butter then add brown sugar and granulated sugar; beat until fluffy. Mix in eggs and vanilla. Add the flour mixture; mix well.

Stir in the rolled oats, cornflakes, coconut, and walnuts. (Dough will be stiff.) Roll dough into 1-inch balls. Place balls on an ungreased baking sheet; flatten slightly with the bottom of a glass.

Bake for 8 to 10 minutes.

Makes 5 dozen.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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