Breakfast Cookies

I’m not typically a breakfast kinda person.

Normally when I roll outta bed you shouldn’t approach me or talk to me for at least 30 minutes…possibly an hour if you want to be safe.

See I’m not really awake when I stumble outta bed.  I’m just pretending to be a functioning adult trying to get her child off to school so she can come home, sit on the couch for a few minutes,  drink a giant cup of iced coffee, and begin to feel like a human person again.

I’m fortunate that my son also shares my morning zombie affliction so we usually get along just fine most mornings.

We usually don’t do breakfast either.

Seriously….Who can eat when they are still half asleep??

but when I stumbled upon this recipe for cookies using cereal….

Portable breakfast!!!  Genius!!

These cookies use flax seed.  I’d never used it in baking before and let me tell you.

I am in LOVE.

It gives them a nutty quality and even though they spread more than I really wanted them to (I don’t think I crushed my cereal flakes enough) it kept the cookies chewy in the center which is a cookie must for me.

I must warn you though.  These cookies will call to you from the cookie container every time you walk by.

**Update ~ I made these cookies again crushing my cornflakes until they resembled the size and consistency of the oats.  They didn’t have as much spreading and held together nicely.**

Breakfast Cookies   ~ (Adapted From Family Circle)

1 C. + 2 T. all-purpose flour
1/2 C. flax seed meal
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 sticks butter, soft
1 C. white sugar
1 C. packed brown sugar
2 eggs
1 tsp vanilla
2 C. corn flakes (crushed with your hand. They should resemble your oats)
2 C. quick cooking oats
optional ingredients
1  C. chopped toasted walnuts, pecans, or other nuts
1  C. raisins, dried cranberries, cherries, blueberries, or other fruit
1 C. coconut
1 C. chocolate chips

Pre-heat oven to 325. Combine the flour, flax seed, baking powder, soda, and cinnamon in a bowl and set aside.

With the paddle attachment of an electric mixer, beat the butter and sugars on medium/high until well combined and mixture is pale and fluffy. Scrape down the sides of the bowl. Next add the vanilla and eggs to combine. Mix in the flour. Stir in the corn flakes, oats, and any optional ingredients by hand.

I used a slightly overfilled 1 tablespoon cookie scoop to scoop out my  dough onto the cookie sheet lined with parchment paper.  Let the cookies bake for about 12-15 minutes.  They should be set and have a slightly golden tint.  Cool cookies for a couple of minutes on the cookie sheet and then move to a wire rack to finish cooling.

Store in an air tight container.  I also like to put a piece of loaf bread in the container after the first day to help the cookies keep their chewiness.  Just change out the bread as it dries out.