On Sunday’s, I like to actually make something for breakfast that takes a few minutes. Often, it’s eggs over easy with sausage or bacon. Today, it was breakfast cookies.
I tried out a recipe by Danielle Walker, who wrote the “Against All Grain” cookbook. These cookies were easy to make and tasted pretty good. I didn’t have any currants so I substituted mini dark chocolate chips. I even had enough to package a few up in smaller bags for commuting to work this week.
My cookies didn’t look quite as chewy as Danielle’s did, but they looked pretty good.
