Breakfast Cookies

Break Time

Here are my kids, taking a break on one of the last school days of the year. My son, a freshman in high school, was in the middle of studying for his first round of final exams, and his sister, my 10-year-old, actually wanted to be near him for a minute. That hasn’t been happening as much as they get older, into the tween and teen years. I savor it when it does happen…although it’s usually short-lived, and ends in some sort of fight between them! Right now, I’m chalking it up to everyone being stressed-out with all of the stuff to do during the end of the school year. Including my own lack of patience for it! Ah…but, look at this nice picture of the two of them together….

I decided to make some study break cookies for them, which is actually a family recipe that I changed just a little. They’re actually like breakfast-in-a-cookie, too — lots of fiber, some protein and other nutritious add-ins that would work as a quick breakfast with a glass of milk. I’m also sending a bunch to my daughter’s classroom for a treat, and they work within the school guidelines for a “healthy” snack. (and the kids still eat ’em up!)

Breakfast Cookies

1 cup Smart Balance spread (or other spread without trans-fat)
½ cup sugar
1 cup brown sugar
2 eggs
1 teaspoon pure vanilla
1 ¾ cup flour (I use all-purpose, unbleached flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups oats
2 cups Rice Krispies cereal
1 cup (packed) shredded coconut
1 cup granola
½ cup sliced almonds (optional)

Preheat oven to 350 degrees.  Cream Smart Balance spread with both sugars. Add eggs and vanilla and stir well. Combine flour with baking soda, baking powder and salt. Add to egg mixture and stir well. Add oats, cereal, coconut, granola and nuts. Mix well. Form into 1-inch balls and place on cookie sheets that have been lightly coated with a canola oil cooking spray. Bake for 12 minutes until light golden brown on top. Allow to cool before using a flat-edge spatula to remove from trays. Store in an airtight container (or they freeze well, too.)

My sister, who has 6 children, likes to make these because it makes a lot of cookies! (about 5 dozen, depending on size) I’ve baked them on a pizza stone here, which eliminates the need for canola-oil spray, and they bake evenly in the oven. This recipe makes a good, chewy cookie even when baked on a regular cookie sheet though, too.

So, it’s study break time, it’s time for summer break, and I’m wondering if there’s a break you can take from your kids growing up…why does it happen so fast and why does it seem I just can’t keep up? Two weeks before my daughter’s tenth birthday she started doing her hair about 8 different ways before she could leave the house for school, and I’m suddenly not the smartest person in the world anymore in her eyes. My teenage son likes to eat and sleep here, but time with his friends is his reason for living (along with some Xbox and music!) I love these people so much, but who knew this letting go stuff could be so damn hard? Can I just sit down and have a cookie, please?

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