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Soft Baked Breakfast Cookies

Course Breakfast
Author Morgan

Ingredients

  • 3 Large Ripe Bananas
  • 1/4 Cup Butter Softened
  • 1/2 Cup Greek Vanilla Yogurt
  • 2 Eggs
  • 1 Tablespoon of Vanilla
  • 2 Teaspoons Baking Soda
  • 2/3 Cup Packed Light Brown Sugar
  • 2 1/2 Cups White Whole Wheat Flour
  • 3 Cups one whole bag Nature ValleyTM Toasted Oats Muesli - Blueberry
  • 1/3 Cup Dried Cranberries
  • 1/4 Teaspoon salt

Instructions

  1. Preheat your oven to 350
  2. In a large mixing bowl, mix together bananas, butter, yogurt, eggs and vanilla with a hand mixer until well blended.
  3. In another bowl, mix together all of the dry ingredients; baking soda, brown sugar, flour, muesli, dried cranberries and salt.
  4. Then combine dry ingredients into the wet ingredients. Use hand mixer again to make sure everything is combined evenly.
  5. On a lined cookie sheet (I use a silicone liner so that my cookies don't stick or burn to the bottom of the sheet) drop cookie dough in evenly sized balls (about two spoonfuls worth ). Because this dough doesn't spread out like regular cookies, I slightly flattened them before putting into the oven to help them bake evenly.
  6. Bake for 12-14 minutes.
  7. Immediately move cookies to wire racks to cool.
  8. And then enjoy your delicious breakfast...or enjoy them whenever you'd like!