If you’re a pearl clutcher who never (ever) eats sweets for breakfast, let me save you the five minutes and let you know right now that this post probably isn’t for you. A few years ago, when my dad was visiting, he ate an un-frosted cupcake for breakfast. My husband mentioned something to me in passing about it and it made me wonder…why do people seem to have such a stigma with what foods can be eaten during the day and when. You can’t have a cupcake for breakfast but somehow a muffin is fine. If you add an egg to it and serve it with hashbrowns and toast, suddenly a dinner steak turns into a breakfast steak. I wanted to take a couple of minutes to share a great breakfast cookie (gasp!) recipe with you. Calm down, it’s no different than having a slice of banana bread. I’m planning to eat one of these with some fruit and a cup of coffee in the morning. You can thank me once you’ve tried one. You’re welcome in advance.
Here’s what you’ll need:
1. Your favorite oatmeal cookie recipe (a mix would work just fine, too).
2. Frozen blueberries (I used about a cup and a half).
3. Dried 50% Less Sugar Cranberries (I used one cup).
Preheat your oven to 350 degrees and prepare your oatmeal cookie recipe like normal.
Add in frozen blueberries and dried cranberries into the mix.
Now you might be wondering what transforms this seemingly regular cookie (shhh!) into a “breakfast” cookie. It’s the….drum roll please…
Muffin pans (and the extra water from the frozen blueberries)!
Which you should coat with a non-stick cooking spray before adding in the mix. I used the Market Pantry brand from Target:
Let these bad boys bake in the oven for about twenty minutes (or until you can stick in a toothpick and have it come out clean). Here’s what they look like when they come out of the oven:
They come out so thick, soft, and delicious. Perfect with a steaming cup of cocoa or a nice coffee to start your day.