"Grab & Go" Bacon, Egg & Cheese Breakfast Cookies

Out of the Oven —Two cookies on the
left have been turned over to show
bottom browning.

     Right before we left for Russia I made a batch of these cookies! They were just perfect for our 4 a.m. "grab & go" breakfast prior to our middle of the night departure from KCI!  
     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.