Recipe by Akikobay
I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.
Top Review by tnlvsn_12685185
I love these! I am so sick of really sweet granola bars and on the go breakfast stuff. These are lightly sweet, but also savory. I baked them all and kept them in the frig. Then, in the morning, I popped one (or three) in the microwave for 10 seconds just to warm up a little. YUM!
- 2⁄3 cup butter, softened
- 2⁄3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 cup unbleached white flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups old fashioned oats
- 1 cup cheese, shredded
- 6 slices bacon, cooked crisp and crumbled
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream together butter (don't substitute) and sugar.
- Add egg and vanilla, being careful not to overbeat.
- Combine flours, soda, and salt.
- Add combined dry ingredients to the butter mixture.
- Stir in oats.
- Carefully stir in shredded cheese and bacon crumbles.
- The dough will be stiffer than"normal" cookies, but not dry.
- Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
- Refrigerate until ready to bake.
- These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
- (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
- Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.