This morning I am headed to a Quarterly Meeting, one that I’ve arranged and organized. I need to be at the hotel at 7:30 am. I’m not really sure what I was thinking when I agreed to that time to meet with our guest speaker to prepare for the meeting but you gotta do what you gotta do. Since I’ve planned the meeting I know what will be served for food. I’ve chosen standard continental breakfast food and I’m not much looking forward to danishes and croissants. Instead I’m grabbing one of these cookies as I head out the door.

This recipe is from a Disney cookbook that we picked up at a school book fair a couple of years ago.  When I pulled it out of the cabinet my son was really excited about it and made me read it to him like a story book. I actually was going to donate the book but since he’s shown interest in it I’ll keep it for a while to see if I can get some mileage out of it.

Breakfast Cookies

(adapted from The Disney Magic Kitchen Cookbook)

  • 1/2 cup unsalted butter, softened
  • 2/3 cup packed dark brown sugar (light brown sugar is fine as well)
  • 1 tsp baking soda
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 3 cups multi-grain cereal flakes – I used Newman’s Own Honey Flax flakes.
  • 1/2 cup chocolate-covered (or yogurt-covered) raisins – I used both at my son’s request.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Cream together butter, brown sugar and baking soda with an electric mixer. Add the eggs, and beat until mixed. Add flour and stir together until combined. Use a wooden spoon to stir in the cereal.

For each cookie, pack the mixture into a 1/4-cup measuring cup. Use a thin rubber spatula to scrape the dough out of the cup onto the prepared baking sheet 3-inches apart. Press mounds of dough with your fingers to flatten slightly.  Bake 8 to 10 minutes or until the edges are golden brown. Let the cookies stay on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

I really like these cookies if only to change things up for boring breakfasts and sneak in some healthy cereal for the kids. My son took one bite and handed me the rest of his cookie. He complained that I didn’t put chocolate chips in the cookies. My daughter won’t eat them because of the raisins. I don’t even expect my husband to try them. So they are all for me. Next time I am going to add only chocolate chips and try them on the kids again.

Who could say no to a cookie for breakfast? My kids, that’s who.  This is a great recipe to experiment flavor combinations and I’m going to keep making them until I find one the kids like.  I think these would be great for afterschool snacks too.