Yes I know it’s Tuesday, but this week we actually did our actual cooking on Monday. I hope you were in the kitchen with your kids yesterday too!
You might recognize the cookies above as Breakfast Cookies
. Joe has been asking to make them again for a while, and I kept forgetting to get the ingredients.
We changed up the recipe this time, adding Uncle Sam cereal, chia seeds, sunflower seeds and cinnamon. We also used a new “O” cereal from Fresh n’ Easy that is organic and under $3 a box. The full recipe is at the end of the post.
Joe used his little spatula to add some peanut butter to the mixing bowl.
Instead of figs this time, we substituted colorful raisins.
Joe had so much fun adding all of the different ingredients.
The cookie “dough” ended up a little bit dry, so we had to work hard to mold them into cookies. The very last cookie wouldn’t hold together, so we baked it in pieces. It made for a tasty snack!
This morning, we all enjoyed our cookies for breakfast. In fact, Joe came out of his room and said, “Mom, the clock says 7:04. I’m ready for my breakfast cookie now!”
The sunflower seeds were my favorite change from last time. They really mixed well with the other flavors and textures. If we make this combo again, we will probably not add quite as much cereal so that the cookies stick a little better. If you would like to make some, check out the recipe below.
Breakfast Cookies #2
-1/2 cup canola oil
-1/2 cup smooth natural peanut butter (no added sugar or salt)
-3/4 cup organic sugar
-1/2 tsp. baking soda
-1/4 tsp. salt
-1/4 cup water
-1 Tbsp. vanilla
-1/2 tsp. cinnamon
-1 cup rolled oats
-1/2 cup raisin medley
-1/2 cup raw, unsalted sunflower seeds
-1.5 cups round toasted oats cereal
1. Preheat oven to 375 degrees. In a large mixing bowl, beat oil and peanut butter until smooth. Add organic sugar, baking soda and salt. Mix until combined, then mix in water, egg, vanilla and cinnamon. Add whole wheat flour and mix until combined. Add oats and mix until combined. Stir in raisins, sunflower seeds, chia seeds and cereal.
2. Line cookie sheets with parchment paper. Use a 1/4 cup measure to drop dough onto cookie sheets. Flatten each cookie slightly with a tap on top. Bake for 10-12 minutes. Let cool on cookie sheet for 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes 20 cookies.
What have you been cooking up with your kids lately?