Rolled Oat Breakfast Cookies: Better than that Nutrigrain Bar

 

Here I am again, posting about something from Orangette. I realized most of the stuff I make from that particular blog contains oats…why is that? Finding out why I’m so attracted to recipes with oats would make for a good case study. I bet it says something fascinating (or incredibly boring) about my personality.

Breakfast Cookies

Anyway, these oat…disks? I don’t like calling them cakes because they’re not really cakes. They’re more like a cookie but they’re not as dessert-like – I’ve been eating them at breakfast – breakfast cookies? Rolled Oat Breakfast Cookies. DONE. Trademark pending.

I added a few things Orangette didn’t to make them a bit sweeter and heartier and I have to tell you, they’re delightful dunked in tea or coffee. Or with a massive glob of peanut butter smooshed in between.

ROLLED OAT BREAKFAST COOKIES
original recipe courtesy of Orangette
makes about 18 cookies

Ingredients:

1.5 cups rolled oats (not instant oats)
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon
3/4 stick (6 tbsp) cold butter, diced small
1/4 cup vanilla yogurt (Greek or plain works fine, too)
1 tbsp. milk
1 tbsp. smooth peanut butter

rolled out1. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. In a large bowl combine the oats, flour, brown sugar, baking soda, salt, and cinnamon. Add the butter bits and with your hands, pinch the butter pieces until the mixture looks like “coarse meal.” Really get in there with your hands – try to use your fingertips so you don’t warm up the butter – and break the butter into smaller and smaller pieces until you can’t anymore. The mix will be very dry and crumbly.

2. In a small bowl, whisk the yogurt, milk, and peanut butter together until combined. Add the wet mixture to the dry dough and stir until combined – the dough may still be crumbly. Break off golf-ball sized pieces of the dough, roll into a ball, then press into a flat disk (about 1/2 inch thick) directly on the parchment paper. They don’t expand much so you can put them about 1″ apart.

3. Bake 15-18 minutes, or until golden brown on top. Allow to cool on the tray then move to a wire rack. These will save in a container on the counter for up to a week.

***Note: When I made this originally I rolled the dough out on the counter like Molly suggested. That didn’t work very well. The dough was too sticky to come off clean and I ended up giving up halfway through and using my hands to make dough balls, which seemed to work better.

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One thought on “Rolled Oat Breakfast Cookies: Better than that Nutrigrain Bar

  1. Those look perfect for breakfast! And, of course, anything is delicious with peanut butter squished in there. I actually *just* posted yesterday about how much I love Molly (I started following her b/c of her Bon Appetit column). Nice to see a fellow fan! =)

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