Breakfast Cookies

Yes, you heard me right! Who says you can't have dessert for breakfast? You can store these little gems in the freezer, for a quick portable breakfast treat. Serve them with a piece of fruit and yogurt tubes, or a glass of milk to help round out breakfast. Mix and match the optional ingredients to suit your taste. Some of the combination's we like: Yogurt chips, dried cranberries and coconut, Chocolate chips and raisins, Chopped apricots, toasted pecans and coconut.

• Ready In: 24 mins
• Yields: 50-60 cookies

Ingredients

• 1  cup butter
• 3⁄4 cup brown sugar (packed)
• 3⁄4 cup white sugar
• 2  large eggs
• 2  teaspoons vanilla extract
• 1  cup white flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup wheat germ
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 2  cups rolled oats
• 2  cups  corn flakes (slightly crushed)
• 1  cup  crisp rice cereal
• 1  cup chocolate chips (optional)
• 1  cup  dried fruit (optional)
• 1  cup  chopped  nuts (optional)
• 1  cup  shredded coconut (optional)

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Set aside.
3. In another bowl, mix flours and wheat germ. Stir in baking powder, baking soda and salt. Add to creamed butter/sugar mixture.
4. Gently stir in the cereals.
5. Now here comes the fun part! Experiment with the optional ingredients and find the right combination for your family!
6. Drop by tablespoons onto cookies sheets. Bake at 350 degrees for 9 to 11 minutes, or until light golden.