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Blueberry Breakfast Cookies
This recipe was inspired by my children so they could have a bit of breakfast on the run. As a working parent of two, I am always looking for shortcuts that are satisfying, taste great and provide some nutritional value. My children love blueberry pancakes and syrup, especially when made by their Opa (German for Grandfather) on Saturday mornings. Because of this, I wanted to come up with a way that they could enjoy this same great taste throughout the week and not just on weekends. That resulted in the creation of Blueberry Breakfast Cookies – a mock blueberry pancake with maple syrup!
Blueberry Breakfast Cookies
½ cup butter, softened
½ cup dark brown sugar, firmly packed
¼ cup granulated sugar
1 egg
½ tsp. vanilla extract
¾ cup all-purpose unbleached flour
½ tsp. baking soda
¾ tsp. cinnamon
¼ tsp. salt
1 ½ cups crunchy granola bars (Note: I used 5 Kashi Honey Toasted 7 Grain Bars -individual pkgs.)
½ cup dried blueberries
½ cup powdered sugar, sifted
¼ cup maple syrup
Preheat oven to 350 degree F. In a large mixing bowl, beat together the butter and sugars until creamy and light in color. Add the egg and vanilla; beating until mixed well. In a small bowl, sift together the flour, soda, cinnamon and salt. Add this dry mix slowly into the mixing bowl. Mix together ingredients until well incorporated. Using a food processor, pulse about 3/4 cups worth of granola bars into fine crumbs. For the remaining amount of granola bars, pulse into small morsel size pieces. Stir the granola and the blueberries into the cookie dough. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake 10 minutes or until golden brown. Cool on the baking sheet for about one minute before moving to a wire rack. In a small bowl, combine the powdered sugar and maple syrup; whisking until smooth. (Note: The amount of syrup may be slightly less…..so start with less and add as needed. The glaze should be relatively thick but pliable enough to drizzle across the cookies.) Once cookies have cooled completely, drizzle with maple glaze. Serve and enjoy!
on 04/30/07 |
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