Cookies…they’re what’s for breakfast.

Breakfast is my favorite meal of the day. And we know it’s the most important meal nutritionally, especially for kids who are heading off to school and need to keep their brains powered up until lunch time. The Boy, especially, needs extra protein each morning due to the rate at which he burns up energy with his constant motion and motor mouth (which I’ve really missed and totally enjoyed while he was home yesterday). So a couple of years ago I got into the habit of cooking several days’ worth of protein and whole grain breakfast options on Sundays, ready to fuel everyone up before they headed out the door during the week. Egg casseroles, granola bars, and nutritionally-packed cookies were high on our list.

I haven’t been as diligent about this practice this year, with the Boy three hours away and beyond my nutritional purview. But while he was home yesterday I made a batch of Everything Cookies and sent him home with a couple dozen to snarf down and/or share as a snack. They don’t have as much protein as he requires, but they contain a lot of other good stuff. That still left us with three dozen here, but they freeze well. We’ll eat some up this week and freeze the rest for another week.

And on the subject of cookies, last week Oldest Sister put us on to Trader Joe’s cookie butter. Just picked some up and it’s awesome on pretzels. I’m thinking it’ll be pretty tasty smeared on Everything Cookies, too. Can’t have too many cookies, right?

Everything Cookies
1 1/2 c melted butter
2 c brown sugar
2 c white sugar
4 eggs
2 tsp vanilla
4 c flour
2 c quick-cooking oats
2 c crushed cornflakes
2 tsp baking powder
2tsp baking soda
1 tsp salt
12 oz chocolate chips
1 c chopped pecans or walnuts
1 c craisins

Mix butter, sugars, eggs, and vanillas. In a larger bowl mix dry ingredients. Add butter/sugar mixture to dry ingredients. Stir in chocolate chips, nuts, and craisins. Drop by large spoonfuls onto baking sheet covered with parchment paper. Bake at 350 for 12-14 minutes.

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