Bake-Off® Contest 45, 2012
New Albany, Ohio

Great-Start Breakfast Cookies

Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies.

(19)
16 reviews.
Save and Share
  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 12
 

Ingredients

1/2
cup chopped pecans
1
package Pillsbury™ Big Deluxe refrigerated oatmeal raisin cookies
1
cup finely shredded carrots
2 1/2
cups toasted whole wheat flake cereal, crushed to 1 cup
1/2
cup flaked coconut
1
tablespoon grated orange peel
1/2
teaspoon salt
3/4
teaspoon ground cinnamon
1 1/2
cups powdered sugar
2
tablespoons fresh orange juice
3
orange slices, if desired
3
large strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
  • 3 Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.
  • 1 Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
  • 3 Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
  • 4 In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
4%;
Calcium
0%;
Iron
20%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company