Breakfast Cookies

I was talking to my sister the other day and she brought up my Oatmeal Breakfast Cookies that have zucchini in them. I asked her if she'd tried the other ones on my blog and she didn't remember even seeing them. So I came on to check and, sure enough, I had them posted on my private blog, where I keep notes about recipes and such. I did not realize I had never posted them on here.

These are found on a great blog I try to read regularly. Laura has the same, or close to the same, ideas about food and nutrition as we do at our house. We have been making these fabulous cookies at least a couple times a month for over a year and a half. I am sorry I have not shared them with you!


Giant Breakfast Cookies

Tiara's Helpful Hints and Amendments:

* If you do not have buttermilk, mix 1/2 cup milk with 1/2 Tablespoon white vinegar and let it sit for 5-10 minutes. I have also successfully used plain yogurt to replace buttermilk in this and other recipes.

* This recipe is somewhat hard to soak ahead of time because much of the moisture is found in the eggs, which I do not like to leave out all night. It can be done though. Laura, in fact, gives directions at the end of the recipe for doing this.

* In our family, we like to add 1 and 1/2 teaspoons of salt and 2 full teaspoons cinnamon.

* I mix in more than a cup of extras at the end. I usually add a cup or more of fresh fruit such as diced apples or peaches, or zucchini, as well as dried cranberries (most of my family isn't wild about raisins) or coconut. Nuts are also a nice addition.