NOW THIS IS MY KIND of BREAKFAST

    There's been talk recently in several of the food blogs about "Breakfast" cookies.  Basically, the cookies were oatmeal-raisin (and all sounded yummy), but when I think of a "Breakfast Cookie" this is the cookie that comes to mind.  At first glance, you think you will be biting into a carrot cookie with pecans, but after taking that first bite and then a closer look, you realize it isn't any such thing.  The "orange" color in this cookie comes from the grated Cheddar cheese.  In addition to the cheese, there is crisp bacon, wheat germ, and yes, oatmeal.  This is one cookie I don't feel guilty about shoving into my daughter's hand as she heads out the door to school in the morning.

                                     BREAKFAST COOKIES

• 3/4 cup all-purpose unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 organic egg
• 1 teaspoon vanilla
• 1 1/2 cups old-fashion oats
• 4 ounces (approximately 1 cup) grated Cheddar cheese
• 1/2 cup wheat germ
• 6 slices bacon, diced, cooked and drained well

1.  Combine the flour, soda, and salt in a bowl.
2.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy; beat in the egg and vanilla.  Slowly add the flour mixture, mixing just until combined.  Add the oats, cheese, wheat germ and bacon and slowly mix, again just until combined. 
3.  Scoop about 1 tablespoon of the dough and roll into a ball.  Place onto cookie sheets lined with parchment paper.  Bake at 350˚F for 16 minutes.  Transfer to a rack to cool.