Wednesday, June 6, 2012

Oatmeal Chocolate Chip Breakfast Cooke

This is a cookie.

A big cookie.

A chocolaty cookie.

A delicious cookie.

A cookie you want to eat.

And you can eat it . . . for breakfast!

Oatmeal Chocolate Chip Breakfast Cookie
(makes one deliciously large cookie)

  • 5 tsp flour
  • A little bit of baking soda
  • A pinch of salt
  • 2 tsp applesauce
  • 1/4 tsp vanilla extract
  • 2 tbsp rolled oats
  • A couple chocolate chips (or more if you like)
  • Some milk or water, if needed
  • Additional add-ins (dried fruit, nuts, peanut butter chips)
Combine dry ingredients, then add wet.  Add just enough milk or water so that the dough holds together.  Form into cookie shape on a sprayed microwave safe dish and microwave for around 1 minute, or until your cookie reaches it's desired texture.  Eat it while it's still warm!


You can have this cookie all to yourself in only 2 minutes. . .and you're allowed to eat it for breakfast.

What more could someone ask for?

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  1. Are you kidding me? I love this!!! I can't wait to make my kids their own cookies for breakfast!

    1. I know right! It's pretty awesome, and I'm sure you're kids will love having "dessert" for breakfast!

  2. Okay,I know what I'll have for breakfast tomorrow. Yum!

    1. I totally agree. I actually had one for breakfast today.

  3. For real? This is so cool!

    1. Oh, it's real!

      I am totally in love with single-serving recipes these days

  4. I just made this & it's good, but how did you get the deep golden brown color? Mine turned out a very pale color, not your pretty color. Since microwaves don't 'brown', I'd love to know your secret. :) I added some cinnamon & raisins, too.

    1. Hmmm, my secret? In all honesty, I'm not completely sure I have one. I don't remember doing anything differently when making the cookie that would result in more browned color. Maybe I microwaved for longer, or have a stronger microwave? But then again, like you said, microwaves don't 'brown' things too much, no matter how long you cook. It could have also been the large quantity of cinnamon I added (i loooove cinnamon, though I can't see that making *that* much of a difference.

      Sorry I can't be of more help. If you really want the browned color, you could always just add chocolate ;) (my solution for everything)

    2. Thanks for the chocolate/cocoa powder idea ~ it always makes things better!

    3. Haha, you're welcome! I'm a strong believer that chocolate fixes every problem.