Hi I'm looking for a tried and true breakfast cookie or bar. I'm making them for my sons who are going on a 3 day hike. Anyone have a recipe they can share with me? TIA!
This is my tried and true breakfast cookie recipe!!
1/2 cup butter softened
3/4 cup sugar
1 cup all purose flour
1/4 tsp baking soda
10 bacon strips -cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Cream butter and sugar
Beat in egg, flour and soda
Stir in bacon, cornflakes and raisins
Drop by rounded tsp 2" apart on ungreased pan
Bake 15-18 minutes until lightly browned
Cool 2 minutes before removing from pan
Store in refrig
We like to heat them slightly before eating, but will be fine at room temp when camping.
Best Breakfast Cookies:
2/3 Cup butter, softened
1/2 tsp. salt
2/3 Cup sugar
1 1/2 cups oats
1/2 cup wheat germ
1 Teaspoon vanilla
1 cup shredded cheddar cheese
3/4 Cup flour
6 bacon strips, cooked crisp and crumbled
1/2 Teaspoon soda
Cream butter and sugar. Add egg and vanilla. Combine flour, soda and salt;
add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in
cheese and bacon. Drop by rounded teaspoonfuls onto greased baking sheets.
Bake at 350 degrees for 15-17 minutes
This one sounds good too.
Here is a link that might be useful: Morning Glory Breakfast Cookie
I'll have to try to find the recipes we used when DD was a Girl Scout. They used to make them for camping trips.
What's the matter with just plain oatmeal raisin cookies?
Â¾ cup all-purpose flour
Â¾ cup toasted wheat germ
Â¼ cup sugar
Â½ tsp. baking powder
Â½ tsp. cinnamon
Â¼ cup melted butter or margarine
Â¼ cup honey
Â½ tsp. vanilla
1 cup raisins
Â½ cup chopped walnuts
Heat oven to 350 degrees. Grease an 8 inch square pan. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in butter, honey, egg and vanilla; mix well. Stir in raisins and walnuts. Press mixture firmly into greased pan. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Makes 10 bars.
Note: You can substitute craisins, dried cherries or chopped dried apricots (or a combination of them) for the raisins.
Below is a link to an "energy bar" from Michael Chiarello. I made the bars, found them to be quite good and definately loaded with energy items. They would be great for backpacking. The only thing is, when I made them I substituted blackstrap molasses mixed with maple syrup for the golden molasses, that was NOT a good idea unless you're a huge blackstrap fan. Worst comes to worst better to use honey or karo golden syrup. Blackstrap does have iron in it though. These keep well.
Michael's Energy Bars (from Michael Chiarello)
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
Here is a link that might be useful: Michael's Energy Bars
Thanks for responding. They all look good. How many days do you thnk the ones with bacon will keep before they spoil?
Always keep the bacon cookies in the refrig. I'd say a week or so, IF they last. :o)
And the smell when you are warming makes you drool, with the bacon aroma.
I always wrapped them in foil, and warmed in the oven.