As a mom of 3, I don't think there is ever a morning, aside from a quiet Shabbos, where we're not busy. There's always so much to do, and the inevitable forgotten piece of homework or lost something or other. It's so important to start our days with a good breakfast, no matter what age. These hearty breakfast cookies for on the go, are the perfect freezer-stasher so you can grab them on the way to carpool, the bus stop, or to work. Bonus points if you can whip up a quick smoothie to go with it.
Ingredients
- Butter
- Brown sugar
- Egg + egg yolk
- Old fashioned oats
- White flour
- Whole wheat flour
- Baking soda
- Salt
- Chocolate chunks
- Toasted pecans
- Dried cranberries
- Shredded coconut
How to make hearty breakfast cookies for on the go
- Preheat oven to 350°F.
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes.
- Beat in egg and egg yolk.
- In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture.
- Stir in remaining ingredients.
- Shape dough by ¼-cupfuls into balls, then flatten to ¾-inch thickness. Place 2 inches apart on ungreased baking sheets.
- Bake for 13-15 minutes or until golden brown.
- Cool on sheet pans for 2 minutes, then remove to wire racks to cool. Serve warm or at room temperature.
Storing and Rewarming
Store cookies in the freezer for up to 3 months in an airtight container.
To reheat, microwave each cookie on high for 15-20 seconds or just until warmed.
FAQ's on hearty breakfast cookies for on the go
The dough looks thicker then a regular cookie dough. Is this normal?
Yes! This is a hearty breakfast cookie and is definitely a bit of a thicker cookie dough then you may be used to.
Can I substitute the butter if I want them to be non-dairy?
Yes, sub for a vegan butter like margarine.
Can I change up the add-ins?
Absolutely! Feel free to swap the craisins for raisins or even dried apricots. You can also change up the pecans for another kind of nut or add in seeds, like pumpkin seeds.
More breakfast recipes
Banana Bread Waffles with Chocolate Chips
Hearty breakfast cookies for on the go
Ingredients
- ⅔ c butter 1 stick plus 3 tablespoon
- ⅔ c brown sugar
- 1 large egg
- 1 egg yolk room temperature
- 1 ½ c old fashioned oats
- ¾ c all-purpose flour
- ¾ c whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ c chocolate chunks
- ½ c toasted pecans chopped into bite sized pieces
- ½ c dried cranberries
- ½ c sweetened shredded coconut
Instructions
- Preheat oven to 350°F. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes.
- Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture.
- Stir in remaining ingredients.Shape dough by ¼-cupfuls into balls, then flatten to ¾-inch thickness. Place 2 inches apart on ungreased baking sheets.
- Bake for 13-15 minutes or until golden brown. Cool on sheet pans for 2 minutes, then remove to wire racks to cool. Serve warm or at room temperature.
