These Breakfast Buddy cookies are good. They’re even bordering on good for you – if a cookie ever really could be. I learned to make them when I was a young nurse. A dietician friend shared the recipe and I’ve modified it over the years.
They’re loaded with bran flakes, have white cheddar for a little protein and chewy dried cranberries to go with the crispy crunch of the baked bran and whole wheat flour. They’re how we start the day when we head out for a hike. When we reach the peak, our health consciousness hits a valley – as you’ll see at the end of this post.
Breakfast Buddy Cookies
½ cup butter
¾ cup cane sugar
1 cup whole wheat flour
½ teaspoon baking soda
2 cups bran flakes
6 ounces of white cheddar cut in small cubes
¾ cup dried cranberries
2 – 4 Tablespoons water to moisten as needed
Cream the butter and sugar until fluffy in a stand mixer.
Add the egg and beat again until fluffy.
Add the flour and soda and mix well.
Stir in the bran flakes, cheddar and cranberries – add a little of the water if you need to for the mix to come together.
Drop by the well-rounded tablespoon onto a parchment lined baking sheet.
Flatten the mounds and bake 10 – 15 minutes.
Leave on the pan to cool. Store in an air-tight container or wrap individually for hand snacks-to-go.
Tip: These make great back-to-school snacks.
Okay – that was the righteous recipe. Now for the treat that keeps us climbing to the peak. When I know our family is going to tackle a terrific peak, I make a Cocoa Crispy Roll treat. There’s absolutely nothing healthy about them. They just give us an incentive program to get out the door and hike, hike, hike.
“The roll” has become a bit of a thing with our friends. They’ll quietly hint – you’ll bring the roll right? Here it is.
THE Cocoa Crispy Roll
¾ cup agave nectar or corn syrup
¾ cup cane sugar
¾ cup peanut butter
2 Tablespoons butter
4 ½ cups Rice Crispies
⅓ cup butter
2 Tablespoons milk
1 cup icing sugar
¾ cup cocoa powder
Cook the agave nectar or corn syrup and sugar on medium heat until the sugar is dissolved and the mixture bubbles.
Remove it from heat and add the butter and the peanut butter followed by the Rice Crispies and stir until well-coated.
Press the mixture firmly into a buttered jelly roll pan.
Melt the ⅓ cup butter with the 2 Tablespoons of milk and then remove from heat and sift in the icing sugar and cocoa.
Blend this mixture thoroughly and spread it evenly over the flattened Rice Crispy mixture.
Start and the short end and roll up to form a log.
Wrap in saran and refrigerate until firm. Remove prior to serving and cut in half inch thick slices to serve or to wrap and pack in your knapsack. It freezes well if you want to make it ahead.