Great-Start Breakfast Cookies

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

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Servings 12

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( 15 ) Ratings

15 Ratings

5 Stars 24%

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Member Reviews ( 17 )

2041024f-ec50-4e96-8cb9-4ae84bd865c1

Bake-Off® Contest 45, 2012

Teresa Ralston

New Albany, Ohio

ingredients 12
Prep Time 30 min
Total Time 60 min

Ingredients

1/2: cup Fisher® Chef's Naturals® 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 McCormick® Ground Cinnamon

1 1/2: cups powdered sugar

2: tablespoons fresh orange juice

3: orange slices, if desired

3: large strawberries, if desired

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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melisawinters

report Posted Apr. 29, 2013 7:06 AM

Has anyone made this recipe adding protein powder? Do they cook the same?

deniserambo

report Posted Apr. 28, 2013 7:19 PM

@Linda1926 - It's not 100 GRAMS OF FAT! It's 100 CALORIES from fat!

Linda1926

report Posted Apr. 28, 2013 6:51 PM

People, don't eat 100 grams of FAT for breakfast! We (me, too) are all TOO FAT already. I'm sure these are delicious, but it's time to make better choices. 300 calories is not a problem for breakfast, it's where they come from and this much fat is too much. Adding some protein powder was a good suggestion.

Realoverture

report Posted Apr. 28, 2013 3:28 PM

For the person commenting about 300 calories, you really want to start off your day with some calories for energy and to combat hunger. I might consider putting some flavored protein powder in these if I made them, as it only has 2g of protein per serving.

RivrDotr

report Posted Apr. 20, 2012 4:45 AM

I wonder how cream cheese would serve as a substitute for the sugary frosting?