Oatmeal Craisin Breakfast Cookies
By srumbel
I was pretty hesitant about serving these to my kids. I mean, let’s be real. Most of my cookie recipes are full of sugar and chocolate and even marshmallow fluff! These cookies were a much more healthy take and I didn’t know how they’d react. These cookies are packed full of whole grains and dried cranberries. I replaced the sugar with honey for a healthier cookie and added in a bit of white chocolate chips to keep the kids happy
Read more at http://www.bunsinmyoven.com/2013/11/14/oatmeal-craisin-breakfast-cookies-2/#Y3w21yxMgU2TSV7I.99
Read more at http://www.bunsinmyoven.com/2013/11/14/oatmeal-craisin-breakfast-cookies-2/#Y3w21yxMgU2TSV7I.99
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups quick cooking oats
- 3/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup Craisins or raisins
- 1/4 cup white chocolate chips (dark would be nice too)
- Read more at http://www.bunsinmyoven.com/2013/11/14/oatmeal-craisin-breakfast-cookies-2/#Y3w21yxMgU2TSV7I.99
Preparation
Step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and honey. Beat in the egg and vanilla until well combined.
In a small bowl, combine the oats, flour, baking soda, salt, and cinnamon.
Slowly beat the dry ingredients into the wet until well combined.
Stir in the craisins and chocolate chips.
Use a medium cookie scoop to drop balls of dough 1 inch apart on the cookie sheet.
Bake for 8 minutes. Let cool for 5 minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container.
Read more at http://www.bunsinmyoven.com/2013/11/14/oatmeal-craisin-breakfast-cookies-2/#Y3w21yxMgU2TSV7I.99