Morning Glory Breakfast Cookies
Ingredients
- 1.5 cups flour
- 1 tablespoon cinnamon ground
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter unsalted
- 1 cup brown sugar
- 2 eggs large, room temperture
- 3 tablespoons molasses
- 3 cups oats whole rolled, old fashioned
- 1/2 cup carrot shredded (about 2 whole)
- 1/2 cup apple shredded (about 1 whole)
- 1/2 cup cranberries dried
- 1/2 cup golden raisins
- 1 cup pumpkin seeds
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper or silpats.
- In a large mixing bowl, whisk the flour, baking soda, cinnamon, and salt together, set aside.
- Whisk the softened butter and sugar together until smooth, about 2 minutes.
- Add the eggs and mix well, until combined, about 1 minute.
- Add molasses and mix until combined.
- Then, fold in oats, carrot, apple, cranberries, raisins, and seeds.
- Using a scoop, or large spoon, place the portioned dough on the baking sheets about 2 inches.
- Bake for 13-15 minutes until lightly browned.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Cool completely before storing in an air tight container.
Notes
This dough freezes very well. When the cookies are portioned on the cookies sheet place them in the freezer for 4-6 hours, then place the uncooked, frozen cookies in an airtight container or freezer storage bag. When you're ready to bake follow the normal baking instructions adding 3-5 minutes of cook time.