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Commercial RecipeGrab & Go Breakfast Cookies

Details

Time
0 minutes
Yields
3 dozen cookies

If there's one thing busy guests need, it's quick breakfast options. These Grab & Go Breakfast Cookies are the perfect addition to any morning food assortment. Featuring REESE'S Peanut Butter Sauce, these will go quickly, so make sure you've got enough for the morning rush!

Ingredients & Directions

Ingredients

  • 7 oz.
    butter flavored shortening
  • 16 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 8 oz.
    granulated sugar
  • 12 oz.
    light brown sugar
  • 7 oz. (4 large)
    eggs
  • 4-1⁄2 oz.
    applesauce
  • 10 oz.
    all-purpose flour
  • 4 oz.
    wheat germ
  • 2 tsp.
    baking soda
  • 2 tsp.
    baking powder
  • 1 Tbsp.
    ground cinnamon
  • 10 oz.
    quick-cooking oats
  • 15 oz.
    golden raisins or dried fruit pieces (apricot, pineapple, papaya, coconut, banana chips)
  • 3 oz.
    grated carrot
  • 2 medium
    granny smith apple, peeled and finely grated
  • 1 lb.
    granola-type cereal

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

2

Mix together shortening, REESE'S Peanut Butter Sauce, granulated sugar and brown sugar in 20 qt. bowl of mixer until fitted with paddle attachment until creamy. Add eggs and applesauce, mixing until fully incorporated. Blend together flour, wheat germ, baking soda, baking powder and cinnamon in large bowl. Gradually add to creamed mixture, mixing until well blended. Stir in oats, raisins, carrots and apples. Using #16 scoop, drop dough; roll in granola, lightly pressing granola into dough. Place 2 inches apart on prepared pans.

3

Bake 12 to 15 minutes* or just until lightly browned (do not over bake). Cool 5 minutes; remove from sheet pans to wire rack. Cool completely.

Tip

Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.