Out of the Oven —Two cookies on the left have been turned over to show bottom browning. |
Packed with flavor and also some protein as well, these cookies certainly tided us over until we were served one of those infamous airline meals!
By the way . . . Russia was great and when we recover from jet lag we'll include a few Russian recipes and, of course, a tablescape featuring some of our new treasures.
Bacon, Egg &
Cheese Breakfast Cookies Makes 28
cookies, using a 2 tablespoon dipper
2/3 cup softened butter
2/3 cup lightly packed brown sugar
1 egg
1 teaspoon vanilla
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups oats (old-fashioned or quick)
1 cup (4 oz.) shredded Cheddar cheese (we prefer sharp)
½ cup seeds or chopped nuts (I used ¼ c. sunflower seeds
& ¼ c. chopped walnuts)
6 crisply cooked bacon slices, crumbled
1. Beat
together butter, sugar, egg and vanilla until well blended.
2. Combine
flour baking soda and salt; add to butter mixture and mix well.
3. Stir
in oats, cheese, seeds &/or nuts, and bacon.
4. Use
a dipper or a tablespoon to drop cookies onto a sprayed or lightly greased
cookie sheet that has been lined with parchment paper or a silicon sheet.
12 cookies fit nicely on a baking sheet. |
5. Bake
in preheated 350° oven for 12 to 14 minutes or until edges are golden brown.
Two cookies on front left have been turned over to reveal a crisp, browned underside. |
6. Cool
1 minutes on cookie sheet and then remove to wire cooling rack.
7. Store
in closed container or plastic bag in refrigerator or at room temperature.
Cookies and coffee (or a cup of milk) make a quick breakfast. |
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