Breakfast Cookies are chocked full of fruits, nuts, seeds and oats. There’s a little bit of sugar in there too, just for energy, of course…and yes, those are dark chocolate chips…what’s your point?
I admit the concept of a breakfast cookie is a little bit of a stretch, but considering some of the stuff I see in my supermarket breakfast aisle, these are nutritional powerhouses! OK, maybe you should have a poached egg along with yours…but truly, these cookies have a lot of great ‘stuff’ stuffed into them. They’re also quite delicious because I based them on my current favorite oatmeal cookie. I’ve always believed in sweetening the first days back to school, they can be so exhausting and stressful for both the kids and their parents! When my kids were young I tried to make it special in any way I could, and cookies and cupcakes made frequent appearances in our house, and in their classrooms, in those days.
These breakfast cookies are so crammed full of dried fruits, nuts, seeds, etc., that when they bake they develop yummy fissures and crevices around all those add-ins. You can mix and match whatever you like, but I used:
- dried peaches and plums
- pumpkin seeds (pepitas)
- chia seeds
- flax seeds
- dark chocolate chips
I like these cookies to be nice and big, after all, breakfast is the most important meal of the day, so I pack the dough into a 1/4 cup measure and then flip it out onto the baking sheet. I flatten them ever so slightly and bake for 13 minutes exactly.
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 heaping cup of mixed chopped nuts, dried fruits, seeds, chocolate chips, etc.
- set oven to 350F
- Cream the shortening with the sugars until smooth. Beat in the egg and vanilla.
- Whisk the dry ingredients together. Slowly add the dry ingredients to the wet, mixing until combined, but don't over beat.
- Fold in the fruits & nuts, etc, until evenly distributed.
- Scoop the dough out with a 1/4 cup measure and pack it in. Flip it out onto your baking sheet and flatten just slightly. Set the cookies 2 inches apart, and bake for 13 minutes until they are just turning golden. They might appear slightly underdone, but they will firm up as they cool.
- Cool on a rack.
- Yes, I did use shortening in these cookies because I based them on an oatmeal cookie that I love. If you substitute an equal amount of room temperature butter, you’ll get a different texture to your cookies, they will spread more, and may not hold together as well.
- I don’t quite fill the 1/4 cup measure when I’m scooping out my cookie dough, but I pack it in firmly, because otherwise all the chunky bits won’t adhere together.
- Use any type of dried fruit, nuts, and seeds you like, but do chop them fairly finely or the cookies won’t hold together.
don’t forget to pin these Back to School Breakfast Cookies!
used to make Back to School Breakfast Cookies (photos are clickable)