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August 12, 2011
Breakfast Take-Alongs
Breakfast & Brunch
Prep time:
27 minutesBake time :
12-14 minutes“For busy days, take-alongs were good, filling and ready to go when we were.”
Ingredients
Serves 24
- 6 slices bacon, chopped
- 2/3 cup (1 1/3 sticks) butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups rolled oats
- 1 cup shredded Cheddar cheese
- 1/2 cup wheat germ or chopped pecans
Directions
1
Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 8 minutes; drain on paper towels.
2
Preheat the oven to 350ºF. Grease 3 baking sheets.
3
Combine butter and granulated sugar in a large bowl. Beat with an electric mixer set at high speed until mixture is creamy.
4
Add egg and vanilla extract to creamed mixture and beat until blended. Add flour, salt and baking soda and mix well.
5
Stir oats, Cheddar, wheat germ and bacon into egg mixture. Drop batter by rounded tablespoonfuls onto prepared baking sheets.
6
Bake until lightly browned, about 12 to 14 minutes. Cool on baking sheets on wire racks for 1 minute. Transfer to wire racks to cool completely. Store in airtight containers.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Like many baked goods, Breakfast Take-Alongs freeze well. Grandma packed them into plastic containers to freeze several at once or wrapped and froze them individually. The cookies kept their fresh taste for up to 8 weeks. To thaw the cookies, Grandma set them out the night before, then heated them briefly in the oven or in a microwave oven.
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