Breakfast Cookies
These hearty breakfast cookies combine the crunch of cornflakes with the sweetness of raisins and the savory touch of bacon, making them a satisfying start to your day. Perfect for on-the-go mornings or weekend brunch, they offer a delightful mix of flavors and textures that appeal to all ages.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar.
- Beat in the egg.
- Add flour and baking soda, and mix well.
- Stir in crumbled bacon, cornflakes, and raisins.
- Drop by rounded tablespoon onto an ungreased baking sheet, spacing 2 inches apart.
- Bake at 350°F for 15 to 18 minutes or until lightly browned.
- Cool for 2 minutes before removing to wire racks.
- Store in the refrigerator.
Tips & Substitutions
For a twist, consider substituting the crumbled bacon with cooked and crumbled sausage or a plant-based alternative for a vegetarian version. You can also use chocolate chips instead of raisins for a sweeter cookie. If the dough seems too dry, a splash of milk can help bring it together. Ensure to space the cookies well on the baking sheet to allow for even baking.
Serving Suggestions
These breakfast cookies are excellent for a quick on-the-go breakfast or a mid-morning snack. Pair them with a glass of milk or a coffee for a satisfying start to your day. They can also be served alongside a fruit salad or yogurt for a balanced meal. For an even heartier breakfast, serve them with a side of Cheddar Ham Chowder.
Storage & Reheating
Store leftover cookies in an airtight container in the refrigerator for up to one week. To reheat, place them in a preheated oven at 300°F for about 5-10 minutes, or until warmed through. For a quick treat, you can microwave them for about 15-20 seconds, but be cautious not to overheat as they can become chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Cookies contains roughly 235 calories, with 5g protein, 38g carbohydrates, and 7g fat. It is a good source of iron (12% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to maintain the cookie's structure. Additionally, check that your bacon and other ingredients are gluten-free to avoid cross-contamination.
How can I make these cookies healthier?
To make these cookies healthier, consider reducing the sugar by half or using a sugar substitute. You can also replace half of the butter with unsweetened applesauce to cut down on fat. For added nutrition, mix in some chopped nuts or seeds for extra crunch and protein.
Can I freeze these breakfast cookies?
Absolutely! To freeze, place the baked cookies in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).