Wednesday, 27 March 2013

Texas Breakfast Cookies

There were a lot of things I love about living in Texas, and high on the list was the food, and the way that recipes were shared. There seemed to be unlimited sources for finding down-home, southern fare to test out in the kitchen. One of my favorite sources when I was in South Texas was the monthly magazine that came in the mail from my electric service provider. It shared news, music, and food with its customers. I still have every single issue. This is one of their recipes, that is a particular favorite.
Texas Breakfast Cookies
2 cups unsalted butter, melted
2 cups light brown sugar packed lightly
3 cups granulated sugar, divided
6 large eggs
1 tablespoon vanilla extract
2 cups quick-cooking oatmeal
2 cups Texas pecan pieces
12 ounces bacon, cooked crisp and roughly chopped
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons baking powder
4 cups regular corn flakes
1/8 cup cinnamon
Preheat oven to 350 degrees. In large mixing bowl, mix butter, brown sugar, 2 cups granulated sugar, eggs and vanilla until well blended. Fold in oatmeal, pecans and bacon. Add flour, salt and baking powder, mixing well. Add corn flakes and mix until combined evenly. Do not over mix. Drop onto parchment paper using 4-ounce scoop. Leave at least one inch of space between cookies. Flatten each into 2-inch circle. Mix cinnamon and remaining sugar. Sprinkle atop each cookie. Bake 10 to 12 minutes or until cookies are set but not crunchy.

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