Any Home Bakers Here?

[ronott1]

Marie2020, Your teacher is a genius....he has taught me and you and many more.......A Bundle of things. He is the MAN that educated me on
Sourdough Baking. And so much more. He knows a lot about many things and is a very educated and caring MAN. Aria

Now I am blushing!

I do have a passion for sourdough

 

[pennyJo1960]

later after more wire

 

[N F C]

Tried something new today...I took 2 different breakfast cookie recipes and combined parts of both to make my own version. They turned out well and will be fun to play around making with different ingredients.

Breakfast Cookies
(makes 12)

2 to 2 1/2 Cups oats
2 ripe, mashed bananas
1 Cup peanut butter
1/4 teaspoon salt
1/4 Cup honey or real maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 Cup mix ins (dried fruit, nuts, seeds, coconut, chocolate chips, etc.)

* Heat oven to 325*
* Combine all ingredients in a large bowl, mix well
* Using a 1/4 Cup measuring cup, scoop dough onto lined baking sheet (about 6 per sheet). Gently press dough down as these cookies do not spread.
* Bake 17-20 minutes (until edges are lightly browned)
* Cook on baking sheet 5 minutes then transfer to cooling rack
* Store at room temp up to 5 days or in fridge up to 10 days

The ones I made today had dried cherries, coconut and pepitas in them...yum!

The variance in the oat measure is due to what you put into the mix. If you substitute something like pumpkin puree for the banana, you might want to add the additional oats for the thicker batter. You can also substitute apple butter or maybe applesauce for the honey.

 

[Marie2020]

Tried something new today...I took 2 different breakfast cookie recipes and combined parts of both to make my own version. They turned out well and will be fun to play around making with different ingredients.
View attachment 2316393

Breakfast Cookies
(makes 12)

2 to 2 1/2 Cups oats
2 ripe, mashed bananas
1 Cup peanut butter
1/4 teaspoon salt
1/4 Cup honey or real maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 Cup mix ins (dried fruit, nuts, seeds, coconut, chocolate chips, etc.)

* Heat oven to 325*
* Combine all ingredients in a large bowl, mix well
* Using a 1/4 Cup measuring cup, scoop dough onto lined baking sheet (about 6 per sheet). Gently press dough down as these cookies do not spread.
* Bake 17-20 minutes (until edges are lightly browned)
* Cook on baking sheet 5 minutes then transfer to cooling rack
* Store at room temp up to 5 days or in fridge up to 10 days

The ones I made today had dried cherries, coconut and pepitas in them...yum!

The variance in the oat measure is due to what you put into the mix. If you substitute something like pumpkin puree for the banana, you might want to add the additional oats for the thicker batter. You can also substitute apple butter or maybe applesauce for the honey.

Yummy, I hope to come back to these recipe's, they've made my mouth water.

 

[N F C]

Yummy, I hope to come back to this recipe, it made my mouth water.

Thanks Marie, they are good! One of those and a cup of coffee will help me out in the morning (DH is not a breakfast eater).

I think it will be fun to play around with different mix ins...like dried cranberries with white chocolate chips and macadamia nuts. Or pumpkin puree with pumpkin pie spice and walnuts mixed in.

It's not an overly sweet cookie, which I like, especially for breakfast.

 

[ronott1]

Tried something new today...I took 2 different breakfast cookie recipes and combined parts of both to make my own version. They turned out well and will be fun to play around making with different ingredients.
View attachment 2316393

Breakfast Cookies
(makes 12)

2 to 2 1/2 Cups oats
2 ripe, mashed bananas
1 Cup peanut butter
1/4 teaspoon salt
1/4 Cup honey or real maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 Cup mix ins (dried fruit, nuts, seeds, coconut, chocolate chips, etc.)

* Heat oven to 325*
* Combine all ingredients in a large bowl, mix well
* Using a 1/4 Cup measuring cup, scoop dough onto lined baking sheet (about 6 per sheet). Gently press dough down as these cookies do not spread.
* Bake 17-20 minutes (until edges are lightly browned)
* Cook on baking sheet 5 minutes then transfer to cooling rack
* Store at room temp up to 5 days or in fridge up to 10 days

The ones I made today had dried cherries, coconut and pepitas in them...yum!

The variance in the oat measure is due to what you put into the mix. If you substitute something like pumpkin puree for the banana, you might want to add the additional oats for the thicker batter. You can also substitute apple butter or maybe applesauce for the honey.

The Cookies look good!

 

[Marie2020]

Thanks Marie, they are good! One of those and a cup of coffee will help me out in the morning (DH is not a breakfast eater).

I think it will be fun to play around with different mix ins...like dried cranberries with white chocolate chips and macadamia nuts. Or pumpkin puree with pumpkin pie spice and walnuts mixed in.

It's not an overly sweet cookie, which I like, especially for breakfast.

My tummy rumbles just reading this. You'll soon get me away for the chocolate habit.

 

[N F C]

The Cookies look good!

Thanks!

My tummy rumbles just reading this. You'll soon get me away for the chocolate habit.

Chocolate is good stuff...you could add chocolate chips to the mix too

 

[wyoDreamer]

@N F C Those breakfast cookies look good. What could I sub for the peanut butter, or do you think that is a must have?
I am not a huge peanut butter fan...

 

[pennyJo1960]

Apple sauce or why not scramble a few eggs mix them in.
I am not huge breakfast fan had a english muffin toasted with cheese in it