Wwbigbreakfastcookies Recipes

BIG BREAKFAST COOKIE

Big Breakfast Cookie image

I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast.

Provided by Budgiegirl

Categories Breakfast

Time 20m

Yield 1 cookie, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup oatmeal
1 tablespoon raisins
1 tablespoon flour
1/3 cup non-fat powdered milk
1/4 cup applesauce
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1 tablespoon Splenda granular

Steps:

Preheat oven to 350°F.
Spray cookie sheet with baking spray.
Mix all ingredients together.
Spoon 1 large mound on the baking sheet.
Bake 15-20 minutes.

Nutrition Facts : Calories 355.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 8, Sodium 325.3, Carbohydrate 66.3, Fiber 4.4, Sugar 26.9, Protein 19.2

WW BIG BREAKFAST COOKIES

Ww Big Breakfast Cookies image

Make and share this Ww Big Breakfast Cookies recipe from Food.com.

Provided by Amber Dawn

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups oatmeal
1/4 cup raisins
1/4 cup flour
1 1/2 cups non-fat powdered milk
1 cup applesauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/4 cup sugar or 1/4 cup Splenda sugar substitute

Steps:

Preheat oven to 350°F.
Mix all ingredients together.
Spoon out 4 big cookies on a baking sheet coated in Pam.
Bake for 15-20 minutes.

WW WEIGHT WATCHER BREAKFAST COOKIE

Ww Weight Watcher Breakfast Cookie image

Recipe #158087 was a really good start, but I wanted to make this a little more healthy - ahemmm, lower the points. (Took some inspiration from Morning Glory muffins.) This is definitely a work in progress, so feel free to send suggestions!

Provided by Living la vida a be

Categories Breakfast

Time 25m

Yield 1 cookie, 1 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup oatmeal
1 tablespoon whole wheat flour
1/4 cup non-fat powdered milk
1/4 cup applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking powder
1 1/2 tablespoons Splenda granular
1/4 cup carrot (slivered)
1 dash almond extract
1 dash clove

Steps:

Preheat oven to 350 degrees.
Spray cookie sheet with spray.
Mix wet ingredients in one bowl, dry ingredients in another bowl. Mix two together.
Spoon 1 large mound on cookie sheet.
Bake for 15-20 minutes.

JUMBO BREAKFAST COOKIES

Jumbo Breakfast Cookies image

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Provided by J. Diamond

Categories 100+ Breakfast and Brunch Recipes

Time 22m

Yield 24

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups raisins
6 cups toasted oat cereal rings (such as Cheerios®)

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g

BREAKFAST COOKIES

Breakfast Cookies image

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 8 large or about 14 small cookies

Number Of Ingredients 17

Ingredients

2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
4 sticks unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup shredded unsweetened dried coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup banana chips

Steps:

Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

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