Home Home Home Home Home Home Home
CakeSpy

Featured:
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches | Main | Cake Byte: CakeSpy Featured on Martha Stewart's Website »
Wednesday
Mar212012

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

Breakfast cookies

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

  • 1/2 cup chopped Pecans
  • 1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
  • 1 cup finely shredded carrots
  • 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
  • 1/2 cup flaked coconut
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground Cinnamon
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh orange juice
  • 3 orange slices, if desired
  • 3 large strawberries, if desired

Procedure

  1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
  2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
  3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
  4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Those look amazing! I can't wait to try baking them!
March 22 | Unregistered CommenterJennifer

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.