December 22, 2009

Fruity Breakfast Cookies

While looking online for something completely unrelated, I found a recipe on WalMart's website that looked like it had potential as a breakfast-worthy treat. I tweaked it according to the ingredients I had on hand, and my, those cookies turned out delish!

Fruity Breakfast Cookies
3/4 cup softened (not melted) butter
2/3 cup granulated sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup old-fashioned long-cooking oats
1 1/2 cups dried fruits (I used a mixture of cherries, cranberries and blueberries)
2 ripe bananas, sliced
1 cup pecans

Preheat oven to 375 degrees.

In electric mixer bowl, cream butter and sugar on low speed. Beat in egg. Beat in flour and spices. Now using a spoon, stir in oats, dried fruits, banana and pecans until thoroughly combined, but not so much that you smush your bananas.

Drop by rounded tablespoons onto a parchment paper-lined cookie sheet. Bake for 10 minutes or until lightly browned around the edges. They'll still look a little pale on top. Let cool briefly on cookie sheet and then transfer to a wire rack to finish cooling.

Makes about 3 dozen small cookies. You can also use a scoop and make larger cookies, but increase the baking time accordingly.

We ate most of ours as soon as they were baked, but we did save a few for eating with some eggnog ice cream. YUM!

1 comment:

  1. I can attest that these are very good to eat.