Breakfast Cookies- Great for Freezing!

Yup! Just as I suspected-- with my busy life this will not get updated terribly often. Maybe I'll find my rhythm and update more regularly, but for now.... I guess this is more-or-less a way for me to keep track of the recipes I make, especially the ones I adjust to make my own. So, on to the Breakfast Cookie!

Years ago some friends of ours in Wisconsin had us over for a weekend. One of the mornings they made some breakfast cookies (which they had gotten frozen from some local bakery). They were AMAZING. After that, I was determined to have some at home. I finally found this Best Breakfast Cookie Recipe, which got me close. There were a few things I didn't have around the house, so I punted. They turned out great, and years later they're still one of my favorite things. I usually freeze most of the batch and make a couple at a time for a fast homemade breakfast. Over the years the recipe has morphed,  so here's what I have today. Feel free to make your own adjustments to suit your tastes!

I thought I'd try to take some pictures this time around as I went. I now realize, however, that some of my pictures were taken "portrait" and they will only go here "landscape". Weird. I'll have to figure that out later... Anyhow, here's how this recipe went down (in landscape):

Gathering up my ingredients

 

Using the cookie scoop

Flattening with my glass

Ready to bake

Yummy!

Ready to freeze

Freezing in layers

Frozen, seperated, and labeled for easy baking!



I actually had the chance to make a fresh batch today, since my husband's sister and her daughter were here for a visit. This time around I used milk chocolate chips, walnuts, and raisins. The raisins were actually a little old and SUPER hard, but I new that using them in this baked cookie would totally work. In the end the raisins were soft and the cookies were delicious. Intrigued? Try the recipe!

Breakfast Cookie
makes approx. 4 dozen

• 2 cups brown sugar
• 2 1/2 cups oats (I use 1 1/2 cups Old-Fashioned and 1 cup Quick)
• 4 cups whole wheat flour
• 1 tablespoon ground flax seeds
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup vegetable oil (I use grapeseed)
• 1/2 cup applesauce
• 2-3 tablespoons water
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chocolate chips (white, milk, or semi-sweet)
• 1/4 cup chopped walnuts or pecans
• 1/3 cup raisins or craisins

1. Preheat oven to 350 degreees F. Grease cookie sheets or line with parchment paper.
2. In a large bowl, combine the brown sugar, oats, flour, flax seeds, baking soda, baking powder, salt and cinnamon.
3. In a small bowl, mix together the oil, applesauce, 2 tablespoons water, eggs, and vanilla.
4. Make a well in the center and pour in the wet ingredients. Mix until well blended. The dough should be fairly thick and sticky. If it is too difficult to work with, add the other tablespoon water.
5. Stir in the chocolate, nuts, and dried fruit.
6. Scoop cookies using a scoop (I think mine is a tablespoon scoop), or roll into golf ball-sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to about a 1/2 inch thickness (I use the bottom of a glass dipped in water).
7. Bake for 8-10 minutes. Let cool on wire racks.

**To freeze the batch

1. Scoop cookies onto waxed paper. Flatten as before, and cover with more waxed paper.
2. Freeze in layers on a cookie sheet for about 1 hour.
3. Remove from the freezer, use a scissor to cut apart each cookie, and store in a freezer bag (I label it with the contents, date, and how to prepare them).
4. When you are ready to bake them, remove the waxed paper and place cookies on a greased cookie sheet or parchment paper. Bake at 350 degrees F for approximately 10 minutes.

White Chicken Chili

Today was a snow day for us, as we had a ginormous storm/ blizzard "Seneca" blow through the area. That meant my two boys were home with me all day- for the second day in a row. I sure love the time with them, but I don't get very much accomplished. I brought home a full bag of papers to grade, and I haven't touched a single one. It was all I could do to step away to report an absence for next week and request a sub. The entire time my 6-year-old hovered at my elbow asking me if I would come play with him, now? How about now? It was his birthday yesterday, and he got a new soccer goal to play with, so he is just itching to kick goals while someone guards it.

So amidst all of the soccer games, snacks, nap for the 2-year-old, etc., etc., I decided it was time for me to try a new recipe! I have been kicking the idea of a white chicken chili around for some time, and finally decided it was time to dive in. My sister had given me a McCormicks recipe when I got married (10 years ago-- I know, I'm real fast on the uptake on this one), but when I went to gather the ingredients, I discovered I was missing the can of green chiles it required. And, in case you forgot, there was a blizzard outside, so I was not running out for anything. So, I moved to Pinterest, but was striking out. I finally visited my favorite recipe site, food.com, and found one that seemed promising. Here's the original: White Chicken Chili.

I mostly followed the recipe as stated, although I made a few adjustments. If you want to make my version, here's what you'll want to do:

Start with 2 boneless skinless chicken breasts. Sprinkle with salt, pepper, and cumin and set in the bottom of your slow cooker. Next chop 1 large onion and press 2 garlic cloves. Pour 1 1/2 cups chicken broth over the top. Set slow cooker to high for 2 hours. At the end of 2 hours, remove the chicken and shred it with two forks. Put it back in the slow cooker. (This whole step could've been accomplished by using rotisserie chicken or done ahead of time if I was going to be at work all day.)

Next add in 1 teaspoon mustard powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/8 teaspoon black pepper, a little sprinkle of chili powder, and 2 cans of cannelini (white kidney) beans. I happened to have some Pampered Chef "Si Si Cilantro" seasoning/ dip mix in my pantry, so I sprinkled some of that in to add a little kick. I think some cayenne or other pepper could probably fit right in here, too. I love spicy foods, but I knew the two little ones needed it mild. Stir to combine ingredients. Cook on low for 5-6 hours (or the remainder of the day-- you're really just heating the ingredients up, so shorter or longer shouldn't matter). At the end I made a last-minute decision to throw in a can of corn as well. I really think it would've been fine either way, but I just thought it might be interesting. To serve, top with cheese and some crushed tortilla chips.

The whole family approved; even my boys ate it (which I knew might be iffy, since anything resembling soup can set them off). We thought it was a keeper, although I'm considering adding those green chiles next time (maybe even some Rotel!). Here's the recipe:


Photo by Marg (Cayman Designs)

White Chicken Chili
(Serves 6)

2 boneless skinless chicken breasts
1 large onion, chopped
2 cloves garlic, pressed
1 1/2 cups chicken broth
1 teaspoon mustard powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cans cannelini (white kidney) beans, rinsed and drained
1 can of corn (optional)
Chili powder/ cayenne pepper to taste
Shredded cheese (monterey jack, cheddar, or whatever you like)
Tortilla chips

1) Season chicken breasts with a dash of salt, pepper, and cumin. Place in the bottom of the slow cooker.
2) Place chopped onions, garlic, and chicken broth on top of the chicken. Cook on high for 2 hours.
3) Shred chicken and return to slow cooker.
4) Add mustard powder, cumin, salt, pepper, and beans (and optional corn) to the slow cooker and stir.
5) Cook on low for 5-6 hours (or longer, if you work all day like I do)
6) Serve in bowls with cheese and crushed tortilla chops sprinkled on top.