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Friday, June 3, 2011

Breakfast cookies

I was feeling stuck in a pancake/waffle/muffin/fruit/yogurt rut with the kids' breakfasts (and eggs before noon make me feel blarky), so I thought I'd give these a whirl.  I'm not sure I can say that this is an adaptation of the original recipe, since there are only 3 ingredients that are the same, but the *idea* comes from Natalie Haughton's Cookies.  You can store them in the fridge or freezer.  The kids scarfed them down this morning.

Breakfast Cookies
Makes 3 dozen

1/2 lb. sausage, thoroughly cooked, drained and crumbled
1/2 cup butter
1/2 cup sugar
1 tbsp orange zest
1 egg
1 7.4 oz package bran muffin mix
3/4 cup flour
1/2 cup oatmeal
1 cup shredded carrots (about 1 medium)

Cook sausage completely and drain it on paper towels.  Crumble finely.

In an electric mixer, beat sugar and butter until light and fluffy.  Stir in zest and egg.  Mix in bran muffin mix, flour and oatmeal.  Mix until completely combine.  Stir in carrots and sausage. 

Drop with a spoon onto ungreased cookie sheets.  Bake at 350F for 12-14 minutes, until lightly browned on the bottom.  Cool completely, then put in a container to store in the fridge. Pin It

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