School breakfasts. I always start the year so strong. Pancakes? You got 'em! Breakfast tacos? No problemo.
Two and half weeks in, breakfast looks a whole lot like a banana, yogurt, and a granola bar.
Enter the breakfast cookie. Chock full of oats, whole wheat flour, nut butter, and, yes, chocolate. These will get you through a breakfast rut. Perfect on those mornings when clothes need to be ironed, lunches packed, and permission slips signed...all before 7am. Pair one of these with a banana and head out the door.
Moms, if you're like me, some days I'm in and out of my car ALL day. These are the days I'm tempted by drive-through waffle fries and the jumbo cup of froyo (with cookie dough topping, thank you very much). As a matter of fact, I'd gotten into the habit of stopping in the frozen yogurt shop before almost every volunteer meeting at school. This may explain my dedication to volunteerism.
Lately, I've been trying to pack a lunch with me. A bottle of water, fruit and a breakfast cookie is just the thing for eating on the run. (Those waffle fries and froyo won't be calling your name quite so loudly.)
For the almond butter, I used Justin's Vanilla Almond Butter. You don't have to use this one; it is pricey. It is also pure and utter heaven. I could eat the entire jar in one sitting.
Here's the flour I use, white whole wheat. It's not heavy like traditional whole wheat. (If you want to learn more about it, I wrote a post on The Pioneer Woman Food & Friends all about wheat flours.)
You could leave the cherries out, but they add a tart chewy element that complements the chocolate and almond so nicely. So, I changed my mind...you can't leave the cherries out. (Was that bossy?)
These make big, substantial cookies...1/4 cup scoop of dough. I recently added a 1/4 cup cookie scoop to my collection and I love it!
Hints: Once cooled, heat the cookies in the microwave for 10 seconds or so if you want melty chocolate. If you have a small family like we do, bake these, freeze some, then let defrost on the counter overnight.
Chocolate Cherry Almond Butter Breakfast Cookies
{makes about 28 cookies}
1/2 cup (1 stick) salted butter
3 eggs
1 cup light brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoon light corn syrup
2 teaspoons baking soda
1 teaspoon kosher salt
1 & 1/2 cups almond butter
4 cups oats (old fashioned or quick, or combination)
1 cup white whole wheat flour, King Arthur brand (all-purpose is fine)
1/3 cup finely chopped blanched slivered almonds
1 & 1/2 cup bittersweet chocolate chips
3/4 cup dried cherries
Melt the butter over low heat and set aside. Line cookie sheets with parchment paper and preheat oven to 350.
In a large bowl, whisk together the eggs, sugars, vanilla, corn syrup, baking soda and salt. Whisk in the melted butter.
Let the dough rest for 30 minutes.
Drop the dough by 1/4-cupfuls onto the parchment-lined sheets. Flatten slightly with your fingers. Bake for 12 minutes. Let cool on the cookie sheet for 2 minutes, then cool completely on a cooling rack.
{Based on a recipe for classic Monster Cookies from The King Arthur Cookie Companion.}
Breakfast Cookies...they're a good thing.
