Preheat oven to 350 degrees.
Cookies for breakfast? Absolutely! Especially when they're dietitan Amanda's breakfast cookies filled with cheese, turkey bacon, whole wheat flour, and oats.
To get more of dietitian Amanda's recipes and substitution tips, watch her segment, Substitute Teacher on HSTV.com.
Servings and Ingredients
|⅔ c. Hy-Vee unsalted butter, softened|
|⅓ c. Hy-Vee granulated sugar|
|1 Hy-Vee large egg, lightly beaten|
|1 tsp. Hy-Vee vanilla extract|
|½ c. Hy-Vee all-purpose flour|
|½ c. Hy-Vee whole wheat flour|
|½ tsp. Hy-Vee baking soda|
|¼ tsp. Hy-Vee salt|
|1 ½ c. Hy-Vee old fashioned oats|
|½ c. wheat germ|
|1 c. Hy-Vee 2% reduced-fat shredded sharp Cheddar cheese|
|4 slice(s) Hy-Vee turkey bacon, crisp-cooked and crumbled|
Things To Grab
- Large bowl
- Electric mixer
- Large baking sheets
- Wire cooling rack
In a large bowl, cream butter and sugar. Add egg and vanilla; mix well; set aside.
Sift together flour, baking soda, and salt. Add to butter mixture and mix well. Fold in oats, wheat germ, cheese, and turkey bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 15 to 17 minutes or until set and lightly browned. Cool slightly on wire cooling racks.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 15g
- Protein: 5g