Name: Breakfast Cookies
Prep time: 25 min
Total time: 1 h 5 min
Yield: Makes 8 large or about 14 small cookies
Ingredients: 2 cups whole-wheat flour; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon coarse salt; 4 sticks unsalted butter, room temperature; 3 cups packed dark-brown sugar; 4 large eggs; 1 tablespoon plus 1 teaspoon pure vanilla extract; 4 cups rolled oats; 1 cup raw almonds, coarsely chopped; 1/2 cup raw pumpkin seeds; 1/2 cup raw sunflower seeds; 1/2 cup shredded unsweetened dried coconut; 1/2 cup raisins or currants; 1/2 cup finely chopped dried mango; 1/4 cup finely chopped dried papaya; 1 cup banana chips

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Breakfast Cookies

whole-wheat flour

all-purpose flour

baking soda

salt

unsalted butter, room temperature

sugar

eggs

vanilla

oats

almonds,

raw pumpkin seeds

raw sunflower seeds

coconut

raisins

mango

papaya

banana chips

Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.

Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.

Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.

Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

This recipe is no fail.  Hubby loves them and friends beg me to make and bring them to events. I usually check the pantry for what's available to put in the recipe.  For example, have made them with dried pineapple, cherry, banana chips, coconut and used macadamia nuts as that seemed appropriate for the flavors.  I also cut up the banana chips, pineapple or other large dried fruit - mango and papaya are good too - and toss all in the coconut because this coats the fruit and helps avoid clumping. I've also made the original recipe several times and it's good and easy to CUT the recipe in HALF and use a cookie scoop to make regular sized cookies.  You get a LOT of cookies with half a recipe!

These are awesome cookies. I swapped out half the butter for yogurt and one of the eggs for a ripe banana. They're super filling so they make a good, quick breakfast. My next batch is gonna have pumpkin purée instead of eggs: Pumpkin spice breakfast cookies!

Who in thier right mind would want that heart attack for breakfast,  You are just a laugh..

4 STICKS OF BUTTER AND 3 CUPS OF SUGAR FOR 8 COOKIES?????  This is insane even by Martha's usual unhealthy recipe standards.

I love most of Martha's recipes but seriously, what kind of breakfast cookies has 3 cups of sugar in it?

It's a cookie not a salad. If you want lo cal they have a section for that.

Yikes, where did I go wrong?  I've made these cookies 1-2 times a month, made them at least 18 times - we love these cookies. However this time the batter turned out crumbly and dry. I looked over the recipe to see if I had forgotten an ingredient, the only thing I can think of, is it took longer than usual because of my bad back pain, I had to keep taking breaks. Any help would be much appreciated

I made this recipe but cut the ingredient amounts by half ( I probably added a little more dried fruit).This still made 24 good sized cookies using an ice cream scoop. I also cut the sugar by half a cup and substituted a snack sized cup of unsweetened apple sauce. With the addition of dried fruit,these cookies were sweet enough.  These were enjoyable without being over the top ; good with tea or coffee as well as a snack or lunch box addition.

I got about 36 cookies out of the batch... replaced half the butter with applesauce, cut the brown sugar to 2 cups, and used unsweetened coconut.  They taste delicious, but I only gave them 3 stars because as originally written, the recipe has way too much fat and sugar.  Topping with the dried bananas is optional, but we liked the extra crunch.  Next time I may try to use all white wheat flour instead of the all-purpose.  These would be great for soccer snacks, hiking, etc.

I recently made the cookies after watching the episode for the 2nd time. I used 2 sticks of butter, 1/4 cup coconut oil and 1/4 cup of applesauce. The results were amazing. I used a 1/4 cup cookie scoop which turned out well and made 42 cookies. I will be making them again. This recipe is a definite favorite!

I have to use gluten-free flour and nondairy/vegan butter. The butter doesn't cream as with normal butter. I would love to add gluten-free oats and peanut butter with dried apples, dried cranberries, raisins- golden and dark, dates, maybe figs? and the banana chips. Since using peanut butter do you have to use less butter? Will try using coconut oil as an alternative to the butter. But this recipe, these cookies look awesome as a grab and go breakfast for all in my home. Thank you Martha

I watched this episode on TV and just couldn't believe the ingredients - for 8 cookies!! I also ran the ingredients through a recipe analyzer and got 1400 calories/70g fat  for ONE cookie. A whole pound of butter for 8 cookies is outrageous, there's nothing healthy about these AT ALL. Even 700 calories each for 16 cookies or 350 calories each for 32 cookies is unreal. People should know the calorie count - I think this is actually an incredibly irresponsible recipe.

Just made these beautiful cookies.  These are to die for. These are so easy and so delicious   I used apricots instead of mango.  Also used a  2 inch cookie scoop made the perfect size.      Martha sorry to hear of the loss of your sister  God Bless. Tracy G.

very delicious as usual. Thank you Martha

Delicious! Have made these 2 or 3 times &amp; my boys love them. I was shocked by the amount of butter too but used the smart kind to make it not quite so bad. Have made the half cup size and cookies are huge! I get 20 to 21 cookies per recipe. You could cut this recipe in half if you didn't need so many. Thanks for the tip on coconut oil, always looking for healthier ways to make treats. Have tried applesauce in cookies but with poor results. Turned out much too soft &amp; cakey.

These cookies are fabulous!  My friends request them. They are easy to make. I make them slightly smaller than the small size described in the recipe. P.S. They are worth every calorie!

4 sticks of butter for 8-16 cookies? No, thank you, not for a daily breakfast cookie. I will give this a try substituting coconut oil and apple sauce for all that heart squeezing butter, much healthier alternatives.

These cookies look really good; however, I put them through the recipe analyzer on Calorie Count and the large sized cookies are 1327 calories with 67.5 grams of fat.  Making this 32 servings (using 1/4 cup batter) is still 332 calories with 16.9 grams of fat.  I don't think I will be making these.

Dear Jan,
One stick of butter is 4 oz. 1 oz is 28.35 g so it's 113.4g. Happy Baking!

I would like to know how much is a "stick"of butter?    In New Zealand we do not use sticks we use grams.  Also we use salted butter and therefore do not add salt to the cooking.  I think it is easier.  These biscuits sound delicious and I will certainly give them a try as I am not usually a breakfast person.

If making the large cookie, each would contain 1/2 stick of butter!  Are the measurements correct?

Taste great, but the size has to be a mistake!  I used 1/4 cup batter/cookie and cookies were a thick 3.5-4" across.  One batch made 28 large cookies, enough to store in the freezer and use over the next couple of weeks.  Great alternative to store-bought granola bar or breakfast pastry, and more nutritious.

I finally was able to try these and they were fantastic! I switched out the papaya for dates and they were truly devine - my boys (age 2.5 &amp; 4) agreed with the switch!! I made only a quarter batch and used an ice cream scoop as well (bake 14.5min) and I came out with 13 generous cookies - perfect for our needs and that drops the butter to less than a Tbsp/cookie.

Very yummy recipe..makes a huge amount, it started to "climb" out of my Kitchenaid mixer..next time will reduce amount by 25%. Used a big ice cream scoop to make cookies, 24 in total, and yes they are still very big, making only 8 cookies? That seems silly, those would be gigantic..the cookies is moist and very flavourful!

okay, i just finished eating the cookie (it took a while- they are HUGE!)
It is soooo sweet, I could not eat this every morning. maybe dessert?

I made these this morning. The quantities are a little intense. However, I opted for 1/2 c dough per cookie and definitely have more than 16 cookies (32 maybe?). The amount of sugar is a bit much and I think I might look a better option. Also, it would be awesome if the nutritional info was posted.  
Also- they are delicious if not a bit sweet.

Have not made these yet (must visit bulk foods today!) but as with the other breakfast cookie recipe (same) - these cookies are intended for a full week of munching so not really as "bad" as you're thinking. If you watch the short video it explains this...

I too, thought the amount of butter to make 8 cookies was a bit much. Too much fat to consider this a healthy breakfast alternative. Too bad, too. They look wonderful!

Are the quantities in this recipe correct? Four sticks of butter and the yield is eight cookies?

Cookies for breakfast? Absolutely. These chewy morsels get your day off to a healthy and delicious start with with oatmeal, fruit, nuts, and seeds.

breakfast cookies

Prep Time: 25 minutes

Total: 1 hours, 5 minutes

Servings: 11

Author : Martha Stewart

Ingredients

Instructions

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