CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

1/2 cup chopped Pecans
1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
1 cup finely shredded carrots
2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
1/2 cup flaked coconut
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 teaspoon ground Cinnamon
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice
3 orange slices, if desired
3 large strawberries, if desired

Procedure

Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.