Thanks to Kimberly Lainson for this recipe.
Visit Kimberly at http://www.cakeworkscentral.com
Your kids will love to have cookies in the morning for breakfast. My kids teachers want only healthy snacks and this is a great one. Here is a great way to use those left over bits of cereal left in your box.
Try different combinations of cereals or yogurt... even different extracts. You can add raisins or dried fruit too. If you want them even healthier add 1/4 cup wheat germ. Just be sure that whatever ingredients you substitute use the same like amount and remember that the taste will change so have fun experimenting.
1 cup butter
1-1/2 cups brown sugar
1/3 cup honey
2 tsp almond extract
8 oz. cup lemon yogurt
3-1/2 cups flour
1 tsp baking soda
3 cups banana nut crunch flakes
1 cup oatmeal
1 cup shredded coconut
1 cup sliced almonds
In a large mixing bowl beat butter, brown sugar, honey and eggs until creamy and whipped. Add almond extract and yogurt. Mix well.
Add flour, baking soda, mix until well combined. Add cereals, coconut and almonds and mix well. Drop dough by using a rounded teaspoonful or use small ice cream or melon ball scooper. You can place these cookies pretty close to each other as they do not spread much and create nice rounded puffy cookies. Bake 8-10 min at 350 to 375 depending on your oven.
Store these cookies in a covered container and add a slice of bread to keep them moist.