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Monday, January 27, 2014

Cookie For Breakfast!

This weekend I made a recipe for Breakfast Cookies from Cook's Country.  It's actually a reader's recipe that they published. 

They are chewy and crunchy and salty and sweet and...well, you get the idea.  Very addictive!  And who wouldn't enjoy a cookie for breakfast?

Give them a try!

BREAKFAST COOKIES (from Cook's Country)
Makes about 16 cookies

8 slices bacon
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cups (2 oz) Grape-Nuts cereal
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
8 Tbsp unsalted butter, softened
1 cup (7 oz) granulated sugar
1/3 cup packed (2 1/3 oz) light brown sugar
1 large egg
2 Tbsp frozen orange juice concentrate, thawed
1/2 tsp granted orange zest
  1. Cook bacon in 12" skillet over medium heat until crispy, 8-10 min.  Transfer to paper towel-lined plate.  Once cool, crumble coarsely; set aside.  (I minced the bacon before cooking, mine was already "crumbled".)  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper.
  2. Combine flour, Grape-Nuts, salt, baking powder and baking soda in bowl.  Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 1 min.  Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds.  Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated.  Add bacon and mix until just combined, about 30 seconds.
  3. Place remaining 1/3 cup granulated sugar in shallow dish.  Working with 2 Tbsp dough at a time, roll into 16 balls, then roll balls in granulated sugar.  Space balls on prepared sheets in staggered pattern.  Using bottom of a drinking glass, flatten balls to 2 1/2" in diameter.  Sprinkle each sheet with 1 1/2 tsp granulated sugar from dish.
  4. Bake cookie, 1 sheet at a time, until slightly puffy and light golden brown, 15-18 min, rotating sheets halfway through baking.  Let cookies cool on sheet for 5 min, then transfer to wire rack.  Let cookies cool completely before serving.  (I found them even better tasting a day or 2 later.)