Sunshine Breakfast Cookies

You will need:
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup room-temperature butter
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 tbsp light molasses (dark if that’s all you have)
1 tbsp vanilla extract
1 cup old-fashioned rolled oats (instant oatmeal doesn’t work)
1 cup (or more) chopped dried fruit— apricots, cranberries (soak in a few tablespoons of water or juice first), raisins, or whatever

Preheat oven to 350º; grease baking pans or line with parchment paper. Combine flour, baking soda, and cinnamon; mix. In a large bowl, beat butter, sugar, and brown sugar until fluffy; add egg, molasses, and vanilla, mix until fluffiness returns. Add flour mixture until combined. Fold in dried fruit.

Drop dough on sheets; allow room to spread. Bake until lightly golden, about 12 minutes. Cool on wire racks. Makes five dozen tiny cookies or a couple dozen robust-sized ones. The larger sizes tend to fall apart as you eat them, so proceed with caution.

Make it gluten free! All you have to do is substitute oat flour for the all-purpose flour—and you can even make your own oat flour by grinding up oats in a food processor. (If you have instant oatmeal, this is a great way to use it up. You should not be eating instant oatmeal. It’s like paste.)

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2 thoughts on “Sunshine Breakfast Cookies

    • That’s an interesting point. You’d probably need a bit more rise to it; maybe there are cookie-to-muffin conversions already online. A quick look brings up this: “Had a 12.5 oz box of Betty Crocker cookie mix. Added 1/2 cup flour, 1/3 cup canola oil, 2 eggs, 1 tsp baking powder, and enough milk to get the right consistency for muffin batter.” So it looks as though you’d want to add some eggs and baking powder for rise, some more flour and oil to make it less dense, and milk to make it the right consistency. I’m already a fan of less sugary muffins, so you shouldn’t need to add any more sweetener.

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