When it comes to breakfast, on a Good Day I drink a smoothie around 10 a.m. On a Less Good Day I chug coffee all morning and then, sometime around 2 p.m., I start to feel kind of faint and drag myself to the kitchen to make myself something full of deliciousness. And carbs.
My brilliant plan, however, does not work for the kids of the house. Or for Todd, either, now that I think about it. They’re pretty happy with their morning smoothies but definitely need something to go with them. I’ve experimented with various types of muffins when I’m feeling all organized, and toast slathered with peanut butter and jam on mornings I’m not at all organized.
Today is one of those organized days and so I made Breakfast Cookies, a super-forgiving recipe that should work well for making in advance and eating during the busy morning rush.
I’d actually wanted to make these earlier in the week but I had to wait for my bananas to get to that So Ripe They’re Going to Get Up and Walk Away stage. Definitely worth the wait, though — I used a combination of almond and peanut butters along with some really plump golden raisins.
It should be easy to make these a part of our breakfasts. That is, if the small children — whose names I won’t mention — don’t devour them all for their afternoon snack.