Skip to Content
Menu

Great-Start Breakfast Cookies

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Apr 28, 2021
Bake-Off® Contest 45, 2012
Teresa Ralston
New Albany, Ohio
  • Save
  • Share
  • Jump to Recipe
Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies.

Great-Start Breakfast Cookies

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1/2 cup chopped pecans
  • 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Oatmeal Raisin Cookie Dough (12 Count)
  • 1 cup finely shredded carrots
  • 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
  • 1/2 cup flaked coconut
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh orange juice
  • 3 orange slices, if desired
  • 3 large strawberries, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
  • Step 
    2
    In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
  • Step 
    3
    Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
  • Step 
    4
    In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Nutrition

300 Calories
11g Total Fat
2g Protein
49g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Breakfast Cookie
Calories
300
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
95mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
11%
Sugars
33g
Protein
2g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
  • Crisco is a trademark of The J.M. Smucker Company
© 2024 ®/TM General Mills All Rights Reserved