I love this recipe for Breakfast Cookies because I can make them at home and take them in the car with me and my oh-so-necessary travel mug of coffee. Nutty and delicious, they take the place of those flavorless bars that always leave us wanting more. Well, now that I think about it, Breakfast Cookies leave you wanting more also, but for different reasons – They are so good!
Breakfast Cookies are Good for Long Commutes
Living out on the ranch, we spend a long stretches of time on the road. There are no quick trips to the grocery store – most drives are at least an hour. But knowing there is a homemade Breakfast Cookie in my purse is reassuring that there will be no convenience store stops and no poor food choices in my future.
City people don’t live very differently in this respect – traffic jams and long complicated commutes keep lots of people in their car. These extended car journeys mean you are far from your home kitchen and healthy food.
Endless Variations
I change the recipe for Breakfast Cookies almost everytime I make them – different combinations of fruits and nuts depending on what I have on hand. Of course, you can add a pinch of cloves, chopped crystalized ginger or even a dash of cayenne if you like. Chocolate or peanut butter chips are not out of the question, but then they become dessert cookies. But the recipe is very adaptable and you can most definitely create your own version. The possibilities are endless!
My usual plan is to make Breakfast Cookies in advance and have them on hand, but it never seems to work out that way. We hover around the oven waiting for them to be done and then gobble them down as if we have never eaten a cookie before. We should have more restraint, but we don’t.
PrintBreakfast Cookies
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Continental
Ingredients
½ cup plus 6 tbsp. butter, softened (200g)
½ cup firmly packed brown sugar (100g)
¼ cup granulated sugar (50g)
2 eggs
1 tsp. vanilla (5ml)
1 cup whole wheat flour
½ cup all-purpose flour (64g)
1 tsp. baking soda (6g)
1 tsp. ground cinnamon (2g)
½ tsp. salt (2g – optional)
3 cups old fashioned rolled oats (270g)
1 cup unsalted nuts, chopped (almonds, pecans, walnuts or a mixture of your favorites)
1 cup dried fruit (approx. 150g – I use a mixture of dried cherries and blueberries)
Instructions
Heat your oven to 350°F (176°C). In a medium sized mixing bowl, stir together the flours, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric mixer, cream together the butter, brown sugar, granulated sugar, eggs and vanilla. Add spoonfuls of the flour mixture until all is incorporated. Turn the mixer off, and then stir in the oats, nuts and dried fruit by hand.
Drop the dough in rounded spoonfuls onto an ungreased cookie sheet. Press the cookies slightly to flatten to ¾” (2cm) thickness. Bake for 10 minutes, and then flip the cookies over and bake for another 10 minutes. Remove the cookies from the baking pan, and allow to cool on a wire rack.
I’ve been waiting for you to post these since I saw you were going to do it last week I have all the ingredients yippee!
This are just as good as I expected! So yummy – made myself stop at 2. My Thanksgiving breakfast as I work through prepping for our late afternoon, small, COVID-safe, outside Thanksgiving dinner with Mom. Thanks, Melissa! Happy Thanksgiving to all! OH, and we are making – or, attempting – your dumplings this weekend. Wish us luck!
Hey, sorry for the late response Courtney, I had surgery so I was limping around for awhile. Much better now, just some swelling in my legs that wouldn’t calm down. I am on the right track now. Tell your mom that Mrs. Willis could never get dumplings right – I remember that kitchen so well! Hugs to you all!!