I’ve been throwing sprinkles on everything here lately. I have to admit, my addiction to them has gotten a little out of control. I think they just get cuter with each and every year, so I apologize that this Valentine’s Day theme has been taking over Cooking and Beer. This will change after Friday, I promise. Any-who, along with my obsession with sprinkles comes my obsession with breakfast food. Maybe it’s the low temperatures and the comfy,cozy feeling you get from eating breakfast food (it’s so comforting!) that has me yearning for waffles, donuts, cinnamon rolls and cookies. I’m not complaining. I’m just trying to provide a justifiable reason for all of the breakfast (sweets) going on! I promise, I do include daily fruits and veggies into my diet. =) These breakfast cookies are like a muffin in cookie form. They are soft, moist and provide just enough sweetness to satisfy that early morning sweet tooth. I like these cookies for those busy mornings when you just don’t have time to put 30 minutes into preparing breakfast. They are great on-the-go. These particular muffins are packed full of chocolate chips, and have just a bit of tang from the buttermilk. They are perfectly balanced and great any time of day!