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  • Mary Kay

Oatmeal Maple Frosted French Toast Breakfast Cookies


The maple frosting makes these grab and go cookies extra delicious for a morning pick-me-up!


Take advantage of this oatmeal, dried fruit and chocolate chip cookie for delicious grab and go breakfast. Frost them with maple frosting that dries with a nice crust that makes them easy to pack without creating a mess. These cookies are so easy to make ahead, then eat on the go. Sit back and enjoy – they taste like French toast. Yum!!


Enjoy them in an extra-large size with lots of dried fruit and oatmeal in place of breakfast or try a smaller size to hold you over until you have time for a full meal. Now you’re ready to face the day! MMMM…mmm…mmm!



Bake them ahead and freeze or plastic bag them on the kitchen counter for convenient grab and go in the morning with your coffee.


These Oatmeal Maple Frosted French Toast Breakfast Cookies are as easy as making chocolate chip cookies. The cookie dough recipe is pretty similar. And you can create some delicious toppings and garnishes to give yourself some variety if you eat these every day. Eat them sans topping or add maple frosting with dried fruit on top. Change it up every couple of days with an assortment of suggested toppings.


You can even cut back on the fat in the cookie recipe by subbing a mashed banana for the ½ cup of shortening.


This recipe makes 24 XL Oatmeal Maple Frosted French Toast Breakfast Cookies or 48 smaller ones, depending on the size cookie scoops you use.


Preheat the oven to 350F degrees.


Prepare your baking pans:

Spread parchment paper over each baking pan to keep the cookies from sticking and to make clean up much easier.


Gather up the Ingredients:

½ C Shortening, white (or ½ C mashed banana)

½ C Butter, soft

½ C Sugar

¾ C Brown sugar

2 Eggs

1 T Vanilla extract

2 C Flour

1 t Baking soda

1 t Cinnamon, ground

2 t Cornstarch

½ t Salt

1 C Raisins, golden

1 C Chocolate chips, semi-sweet or dark chocolate

½ C Cranberries, dried

2 ½ C Oats, old-fashioned


Gather up the Maple Frosting Ingredients:

1 C Powdered sugar

2 t Milk or heavy cream, warm not hot

1 t Maple extract

¼ Cinnamon, ground (optional)


Gather up enough garnishing Ingredients to top the cookies:

Golden raisins, dried cranberries, chocolate chips -all or some.

Maple Pecan Granola bits


Make and Bake:

-With an electric mixer, beat the shortening, butter and sugars together on medium speed until light and fluffy.

-Beat in the eggs, one at a time, to combine well.

-Beat in the vanilla extract to combine.

-Sift in the flour, baking soda, cinnamon, salt and beat on low speed until well combined.

-Beat in the old-fashioned oatmeal until well combined, on low speed.

-Stir in the golden raisins, chocolate chips, dried cranberries until well combined.

-Cover and refrigerate the cookie dough for one to two hours to help moisten the old-fashioned oatmeal.

-Using a 2-3 tablespoon cookie scoop, form 24 cookie dough balls and place on parchment paper lined baking sheets, about 2 inches apart to allow for spreading.

-To make smaller cookies, us a 1-2 tablespoon cookie scoop.

-Bake at 350F for 10-15 minutes. I check them at the 10-minute mark to rotate my pans. Bake them a couple minutes less for smaller cookies.

-They will be lightly golden around the edges when done.

-Take them out of the oven and allow to set on the baking pans for 10 minutes so they continue to bake on the inside. Do not overbake.

-Allow the cookies to cool completely before frosting them or adding garnish on top.


Whisk up the Maple Frosting:

-With a whisk or hand mixer, beat ½ cup of powdered sugar and 1 teaspoon warm milk.

-Add the maple extract and optional cinnamon and whisk in completely.

-Stir in the rest of the powdered sugar, then the rest of the milk.

-It should be a stirring consistency.

-If the frosting is too thin add more powdered sugar, a tablespoon at a time.

-If the frosting is too thick, add more warm milk, a half teaspoon at a time.

-To frost the cookies, drop a couple teaspoons-worth in the middle of a cookie and swirl it toward the outer edge with the back of a teaspoon or an offset spatula.

-Before the maple frosting dries, garnish with golden raisins, chocolate chips and/or chunky maple pecan granola.

-Allow the frosting to dry before packing them in plastic bags.


Storage:

-Store these delicious Oatmeal Maple Frosted French Toast Breakfast Cookies in a sealable plastic bag on the kitchen counter for up to 5 days.


-Freeze the baked cookies in an air tight container for up to a month.

-If you like fresh baked cookies, freeze the cookie dough balls. I freeze them for an hour on parchment paper lined pans. Then toss them into sealable plastic bags for up to a month, with a label including the above baking instructions. That way, when you’re ready to bake, you don’t need to search for the recipe. When you’re ready to bake, grab the amount you want and thaw in an airtight container in the refrigerator overnight. Or, place the cookie dough balls on a parchment paper lined baking pan for 20 minutes to thaw. Bake them according to above directions. Yum!


Savor the flavors of the dried fruit and chocolate chips in your Oatmeal Maple Frosted French Toast Breakfast Cookies while you’re on the way to work, school or just enjoying an early morning walk. They’re also delicious as a snack after school or work. However you enjoy these delicious cookies, “Bake your own Memories!”


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