Saturday, August 21, 2010
Alyssa was the first one to wake up today, so she made us these yummy breakfast cookies. We served them with fruit for a hearty and fun breakfast. The slightly crisp exterior of the cookies encases a soft, tender interior. These are delicious warm as well as at room temperature.
1/2 cup (4 ounces or 1 stick) butter, softened
1 cup (9 1/2 ounces) peanut butter
1 1/4 cups (9 1/4 ounces) brown sugar
2 teaspoons vanilla extract
1/3 cup (3 ounces)milk
1 1/2 cups King Arthur Unbleached All Purpose Flour OR King Arthur White Whole Wheat Flour
1/3 cup (1 ounce) dried milk--whole or non-fat
1 teaspoon cinnamon
1 teaspoon salt
4 1/2 cups total add ins of your choice: raisins, coconut, barley flakes, oat flakes, granola, chocolate chips, dried fruit, nuts etc. (Alyssa used 1 1/2 cups chocolate chips, 1 cup coconut, 1 cup mixed nuts, and 1 cup raisins)
1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3) Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.
4) On low speed mix in the flour, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.
5) Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lines sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6) Bake the cookies for 11-15 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Yield: 18-20 cookies depending on size.