Best Womans World Breakfast Cookie Bar Recipes
WOMAN'S WORLD BREAKFAST COOKIE BAR
Very dense, chewy, and not too sweet filling breakfast bar, portable and easy after the first mix and bake.
Provided by Karyl Lee
Categories Bar Cookie
Time 50m
Yield 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except egg whites and flour and soda together in a large bowl.
- Sift the flour and soda together and add to the bowl.
- Beat the egg whites foamy and stir in well.
- It will take quite an effort to mix it all together well.
- Put into a parchment lined jelly roll pan and pat down as evenly as possible.
- Keep your hands moistened while you do this.
- (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
- Cut into 18-24 bars as you wish.
- Keeps well wrapped and refrigerated.
- I have not tried to keep them outside of the fridge, nor in the freezer.
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
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