Sweet & Salty Breakfast Cookies
We used a King Arthur baking recipe as our inspiration for these hearty breakfast cookies. You can choose to liven them up at the end with a sprinkle of Kosher salt. We also have a gluten-free, vegan version from our cafe! (To be shared in the future.)
Ingredients:
8 T unsalted butter, softened
1 cup peanut butter
1 1/4 cups light brown sugar or dark brown sugar, packed
2 teaspoons Pure Vanilla Extract
2 large eggs
1/3 cup milk
1 1/4 cup White Whole Wheat Flour
1/3 cupUnbleached All-Purpose Flour
1/3 cup Dry Milk or nonfat dry milk
1 teaspoon cinnamon
1 teaspoon salt
4 1/2 cups total add ins of your choice:
We used: chocolate chip granola mix, rolled oats, cranberries, raisins, coconut, pecans and almonds
Instructions:
*Preheat the oven to 350°F. Line two baking sheets with parchment paper.
*In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
*Add in the eggs and liquid milk, mix until combined.
*On low speed mix in the flour, dried milk, cinnamon, and salt. Mix. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.
*Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lined sheets. Slightly flatten each mound.
*Bake the cookies for 18 to 22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool.
*Sprinkle with Kosher salt for a savory end note!!
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