Mother’s Day is just a couple days away. And a classic Mother’s Day gift is breakfast in bed. I mean c’mon. So, I’ve made this Mother’s Day even better for you with the idea of Breakfast in Bed Cookies! This came to me courtesy of my friend and former employee, Kimi. I miss having her in the shop every weekend, but since she moved out of town she has been a consistent supporter and advocate for the bake shop. Nothing makes me happier than when people share my passion, and this girl takes the cake.
And she came up with this amazing idea! I mean there are so many variations you could do with this kind of cookie. But, I knew I wanted to put cereal in it, because for me, cereal is the ultimate breakfast indulgence. It’s more like a treat than breakfast! And, Delaney had just bought these Kashi Organic Berry Super Loops (let’s be honest, organic Fruit Loops guys). Except these are only one flavor, berry and they’re all pink. But, man they pack a punch! I decided to add freeze dried strawberries and almonds into a lightly cinnamon cookie. And these do not disappoint! They have a sweetness, berry flavor and a little crunch with the cereal and almonds. Get the recipe below for my Breakfast in Bed Cookies.
Tips for Making the Best Breakfast in Bed Cookies
• Make sure your butter is soft when beginning the cookie dough. I always like to leave butter out on the counter in the morning if I’m going to bake cookies later that day. Or you can even leave it out overnight. Butter softens the best at room temperature, so it’s always best to allow it to soften on its own. In a pinch, soften 1 stick of butter in the microwave for 10 seconds at a time. More than that at once can melt pockets of the butter.
• Use whole milk! Just like whole milk tastes best with cereal, it is also best for baking as it provides flavor and fat.
• If you can’t find the Kashi Organic Berry Super Loops, other cereal options that would be a good choice would be: Cascadian Farms Fruitful O’s cereal, Kashi also makes Organic Honey Toasted Oat Cereal, Barbara’s Organic Honest O’s Honey Nut Cereal, or Cascadian Farm Organic Berry Vanilla Puffs.
• Make sure to store these in an airtight container so they retain their soft and chewy texture.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This recipe for cereal cookies makes the ultimate Breakfast in Bed Cookie recipe. You can use any kind of fruity cereal you want!
Ingredients
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
2 tablespoons organic milk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon organic cinnamon
1 ounce organic freeze dried strawberries
71 grams (1/2 cup) organic whole almonds with their skins, roughly chopped
19 grams (1/2 cup) Kashi Organic Berry Super Loops
Directions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and milk and mix to combine.
- Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined, and then add in the freeze dried strawberries, chopped almonds, and cereal. Mix on low until combined.
- Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets, flatten them slightly so they are about 2-inches in diameter. Space them at least 1-inch apart.
- Bake for 11 to 13 minutes or until puffed and set in the middle. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Notes
- Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend. And use gluten free cereal.
- High Altitude – Bake at 375°F for 8 to 10 minutes or until puffed and set in the middle.
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