Hi Challenge Butter fans! This is Trish from Mom On Timeout and today we’re talking breakfast – quick and easy breakfast ideas to be exact. Last year I shared these freezer-friendly Bacon, Potato and Cheese Waffles that my boys LOVE. This year, we’re sweetening things up a bit and I’m sharing some of my favorite cookies - breakfast cookies!
School is back in session and morning are so crazy busy. It’s hard enough getting my boys dressed, lunches packed, homework checked and all the other craziness that happens in the morning WITHOUT having to come up with a breakfast that my boys will love.
Guess what? Cookies for breakfast is a THING and it’s kinda awesome. Trust me on this, when you tell your kids that the breakfast menu consists of cookies, you will instantly become the “cool mom”.
Breakfast cookies come in all sorts of flavors but these Cranberry Almond Cookies are something special, for sure. Packed full of almonds, oats, cranberries, and wheat germ, these cookies are both nutritious AND filling – just what you want for your kids on buys school mornings.
We walk to school and while it’s a bit embarrassing to admit, we’ve eaten these cookies on the way to school when breakfast didn’t quite fit into our schedule. I know. It’s bad. But, it works! These cookies are beautifully transportable and stay fresh for up to a week in an airtight container. Freeze half of the dough and bake later (just form dough into balls and flash freeze, transferring to a Ziploc bag when frozen) if you’d like.
Feel free to mix and match the add-ins to create your new favorite breakfast cookie – the almonds and cranberries are just a great starting place! I hope your school year is off to a great start. If your morning routine is in need of a little help, make sure to give these breakfast cookies a try!
- ½ cup Challenge Butter, softened
- ¼ cup creamy peanut butter
- ¾ cup brown sugar
- 1⁄3 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp anilla extract
- 2½ cups quick cooking oats
- ¾ cup all-purpose flour
- ¾ cup wheat flour
- ½ cup wheat germ
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dried cranberries
- 1 cup slivered almonds
Cream butter, peanut butter and sugars together in a large mixing bowl.
Add eggs, one at a time, mixing until completely combined.
Beat in the vanilla extract.
In a large bowl, combine, oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk to combine.
Gradually add flour mixture to butter mixture, mixing just until combined.
Stir in cranberries and almonds by hand.
Refrigerate dough for one hour.
Preheat oven to 350F.
Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container for up to 1 week.