Breakfast

Katherine's Breakfast Cookies is for Breakfast, Snack.

Katherine's Breakfast Cookies takes several minutes to prepare.

Katherine's Breakfast Cookies takes several minutes to cook.

Katherine's Breakfast Cookies makes 42 servings.

The ingredients for Katherine's Breakfast Cookies are:

2C. Fiber One cereal (original)
2C. buttermilk
2C. granola
1 ½ C. oats (regular not instant)
2 -6oz. jars Gerber peaches
1C. canned pure pumpkin
4 eggs (OR 1C. egg substitute)
1C. dried cranberries
1C. raisins
1C. mixed dried fruit (i.e. apples, bananas, etc.)
1 ½ C. brown sugar
2tsp. baking powder
2Tbsp. vanilla extract
2Tbsp. Coffee-mate Sugar Free French Vanilla Powder (optional)
2Tbsp. cinnamon
1tsp. salt
1C. peanuts

Here is how you make Katherine's Breakfast Cookies:

In a bowl mix the Fiber One cereal and the buttermilk and set it aside to soak for at least ½ hr. In a very large bowl mix together the Gerber peaches, pumpkin, vanilla and eggs. Then add the brown sugar, Coffee-mate, cinnamon, salt and baking powder. Next add: granola, oats, dried cranberries, raisins, and mixed dried fruit. Add the Fiber One mixture (after it soaks for 30min.) into the mixture in the large bowl. Let the entire mixture chill for a minimum of 1 hour in the refrigerator. Best if it chills for 1-2 days.Preheat oven at 375. Spoon cookie dough onto a tinfoil covered, sprayed (non-stick spray) cookie sheet. Spread batter a bit with the bottom of the spoon. Drop a few peanuts on top of each cookie and press them in a little. Bake at 375 for 12-16mins. Let the cookies cool on the cookie sheet for at least 20mins. before removing. Store in refrigerator. Or freeze and reheat in microwave as needed.Number of Servings: 42Recipe submitted by SparkPeople user JENNA@HCO.

The nutritional information for Katherine's Breakfast Cookies is:

• Servings Per Recipe: 42
• Amount Per Serving
• Calories: 109.3

• Total Fat: 2.8 g
• Cholesterol: 0.5 mg
• Sodium: 159.9 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 2.7 g
• Protein: 3.1 g