On the Go Breakfast Cookies

Oats, berries and flaxseed elevate oatmeal cookies to super breakfast cookies. MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2014

Bake-Off® Contest 46, 2013

Beverly Batty

Forest Lake, Minnesota

Make with

Pillsbury Cookies

Ingredients

package Pillsbury™ Big Deluxe® refrigerated oatmeal raisin cookies

1/2

cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

1/2

cup quick-cooking or old-fashioned oats

1/4

cup flaxseed

cup walnuts, coarsely chopped

tablespoons sweetened dried cranberries

1/2

cup unsweetened shredded coconut

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1

Heat oven to 350°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
2

In large bowl, place all ingredients. Beat with electric mixer on medium speed until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3

Bake 12 to 16 minutes or until edges are light golden brown. Cool completely on cookie sheets, about 20 minutes.