Yes, you’re all right; it was terribly unfair of me to mention breakfast cookies without giving you the recipe.
Cream together: 1/2 cup shortening, 3/4 cup sugar, 1 egg.
Add dry ingredients: 3/4 cup flour,
1 cup Raisin Bran,
1/2 cup oatmeal,
1/2 tsp soda,
1/2 tsp salt,
1 tsp cinnamon.
Stir in 1/2 cup raisins.
Bake 350 degrees until light brown; let them cool & get crispy before you eat them.
The recipe is from one of my favorite cookbooks, Marion Cunningham’s Breakfast Book. I usually make a double batch so I have a fighting chance of getting some of them into the cookie jar after breakfast.
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Definitely will try making these!
Also, I feel compelled to recommend a book for you to try: The Sweetness at the Bottom of the Pie by Alan Bradley. (Maybe the cookies made me think of the “Sweetness” of this book!)
Thanks! Looks easily veganizable!
So do Oreos with milk not count as breakfast cookies?
Thanks! I made these today, and they are amazing. My kids also thank you – cookies for breakfast is a lot better than a bowl of cereal. 🙂
Susan: Follow your writing and postings. A big fan. Thought you might like to know that your latest book was picked by James Emery White as one of the ten suggested books of the year (www.churchandculture.org) in his latest blog. Not sure if you are familiar with him, but his books Serious Times and A Mind for God have been big (CT Book of the Year, I think). He’s a pastor and professor and was even president of Gordon Conwell Seminary. Anyway, nice to see him recognize your work!