I've been in the kitchen all afternoon, preparing some home-baked supplies for the next three days. This trip is a fishing/camping trip for ourselves and another couple. Matt has been talking about fishing in the early morning, and the early evening, with time during the day for naps and hikes. I plan to get up to start breakfast after he leaves, which means they'll be going off with nothing in their bellies, unless they want to fortify themselves with:
Teresa F.'s Grab-n-Go Breakfast Cookies.
1/2 c. softened butter or margarine
1/2 c. packed brown sugar
1/4 c. granulated sugar
2 eggs
1 tbsp. vanilla
1 14 oz. can crushed pineapple, drained well*
3 c. quick-cook rolled oats
1 c. whole-wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 c. raisins, or dried blueberries, or cranberries**
1 c. walnuts, or pecans, or almonds, chopped***
Preheat oven to 350 F. Line a cookie sheet with parchment paper or aluminum foil.
Beat butter and sugars with mixer until light and fluffy. Add eggs, vanilla, and beat to combine. Add pineapple to mixture, and beat to combine.
In large bowl whisk together flour, oats, cinnamon, and baking soda. Add flour mixture to the egg mixture, and beat just enough to combine. Mix in dried fruit and nuts by hand.
Drop 1/3 c. of dough on cookie sheet, leaving 2 inches between each cookie. With a damp hand press cookies to 1/2" thickness. Bake until golden, about 15 minutes. These freeze well.
*I don't like pineapple, and I can't have it anyway (triggers contractions, or something), so I substituted some canned peaches that I ran through the blender real quick.
**I, for whatever reason, was out of raisins, so I chopped up some dried apricots, threw in a handful of dried cranberries, and topped it off with some dried coconut.
***Half cup of chopped pecans, half cup chocolate chips. I couldn't help it...
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