Breakfast Cookies

star rating (42) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 18-20 cookies

Recipe photo

As children, most of us asked at some point to have cookies for breakfast only to be denied by loving but firm parents. As teens, most of us HAD cookies for breakfast when those parents weren't looking. Enter the Breakfast Cookie. These big, hunky chunky cookies combine hearty oats, raisins, barley, granola, even a happy handful of chocolate chips. The added fiber from Hi- Maize and the added protein from peanut butter provides a satisfying, tummy filling meal that you can round out with fresh fruit, low fat yogurt or juice for a great start to your day, no matter how old you are.

Breakfast Cookies

star rating (42) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 18-20 cookies
Published: 08/16/2010

Ingredients

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.

3) Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.

4) On low speed mix in the flour, Hi Maize fiber, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.

5) Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lined sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.

6) Bake the cookies for 18 to 22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a rack to cool completely. Yield: 18 to 20 cookies, depending on size.

The nutritional analysis below was made with the following add-ins: 1 cup each: rolled oats, granola, dried cranberries, and chocolate chips, and 1/2 cup of shredded sweetened coconut. Using whole wheat flour adds 1/2 gram of fiber per serving and doesn't change any of the other amounts per serving.

Nutrition information

Serving Size: 1 cookie, 88g Servings Per Batch: 19 Amount Per Serving: Calories: 359 Calories from Fat: 67 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 39 mg Sodium: 245 mg Total Carbohydrate: 48g Dietary Fiber: 5g Sugars: 29g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345  All  
  • star rating 01/13/2015
  • Amanda from Emeryville, CA
  • Been making this recipe pretty much every 2 weeks for the past 8 months. I eat one for breakfast every morning. Substitutions: Since I have no need for extra protein in my diet, I've found that I can switch out the milk powder for an equal amount of hi-maize. I also add 1/2 tsp each of baking powder and baking soda. My mix-ins are: 1 cup each of barley flakes, pecan pieces and Smart Bran cereal (seriously). 3/4 cup dried cherries, 1/2 cup chocolate chips, and 1/4 cup kraft caramel bits (they're tiny little spheres the size of a chocolate chip that you can find online). I scoop them out in a level 1/3 cup, producing 18 cookies per batch, and all told, each cookie has 360 calories, 18g fat, 19g sugar, and 9g of fiber.
  • star rating 01/04/2015
  • from
  • star rating 09/05/2014
  • amymyost from KAF Community
  • This gets three stars because only 3 out of 5 ate it. I did reduce the sugar a bit, but only by 1/4 of a cup. I also used natural peanut butter, not sure if this would effect things. But, the big complaint is that it was quite dry once baked, surprising, because the dough was very oily from the peanut butter. The directions say not to over bake, and next time I would check on the cookie sooner, I used the least amount of time given and took them out when they were just beginning to brown around the edges. We used granola, craisins, and some chocolate chips (usually helps sell the finished product) as our mix-ins. The big pluses are that it was easy to put together and they froze well. Good to keep some in the freezer for the family members that did enjoy them.
    I'm sorry your recipe turned out drier than you expected. I think the natural peanut butter you used may have caused the dryness. We have noticed this result in other peanut butter cookie recipes. Most likely the natural peanut butter you used does not contain as much oil as regular peanut butter, even though it is more visible because it is not homogenized. Barb@KAF
  • star rating 09/01/2014
  • wildekatza from KAF Community
  • Four stars and not 5 ONLY because the original recipe didn't call for leavening agents which I added. I baked these today for school breakfast starting back this week. They came out of the oven and we waited for 10 minutes for them to cool then split one between the three of us. I didn't think much about the " mix-ins" other than ordering some of the Jammie bits when I ordered the hi maize fiber stuff. So then when I got ready to make these, I was short on goodies to add !! I threw in 1 cup of mini chocolate chips mixed with some of the newer chocolate chips with peanut butter centers, 1/2 cup of the strawberry jammies, ( the bag of jammies said no more than a cup),1 cup of rolled oats, 1/2 cup of chocolate rice krispies, and then I was stuck for the last cup! The kids suggested I use the trail mix so I did. It had cashews, blueberries,cranberries, yogurt chips and almonds, all of which I coarsely chopped. Kids deemed them as awesome and worthy of breakfast. I was a bit worried when I was ready to take these to the oven and the dough was so wet but I glanced back at the blog pics of this recipe ( see link above) and saw that the sample pics showed the dough as wet, too. Will Def be making these for breakfasts during the school year! !!!
  • star rating 08/21/2014
  • Lenewick from Augusta, Ga
  • I've been making these breakfast cookies for a long time. I keep them in the frig and have one on the way to work every day. They taste great and hold me till lunch. My usual add-ins are oats, wheat germ, flax, choc. chips, dried cranberries, raisins or dates and coconut.
  • star rating 08/20/2014
  • bkramer947 from KAF Community
  • This is my first review on KAF - here goes! I really enjoyed making and tasting these! I used 100 percent whole wheat flour. My mix ins were dried (but slightly rehydrated) cranberries, Trader Joe's chocolate chunks, chia seeds, millet and sunflower seeds. I used a natural peanut butter from Trader Joe's that is chunky and also has chia and flax in it. The funny thing is - I didn't have the hi fiber maize so I threw in a few tablespoons of Benefiber!!!! LOL You can't tell it is in there. I also did not have any dried milk, unfortunately, so I skipped that. I did use a couple extra tablespoons of flour than suggested here. Everything came out great! I froze a bunch, individually wrapped in freezer paper in a big zip lock. They will be a great grab and go breakfast. I really like them! I will continue to mix up the add ins and experiment. Thanks, KAF and everyone!
  • star rating 06/24/2014
  • Amanda from Emeryville, CA
  • As a part time pastry chef, part time delivery driver, and part time 20-something female attempting to maintain a semblance of social life, I'm generally not eating at normal mealtimes or have to grab something quick on the go. If I don't have any quick options, I sometimes end up skipping meals. :-/ So a 410 calorie nutrient-dense cookie that actually tastes like something is a real blessing. Plus, just one is filling enough to keep me satiated for 4 hours in a hot kitchen. My changes: add 1/2 tsp each of baking powder and baking soda in with the dry ingredients. Produces a cookie with perfect texture. Also, I couldn't find the hi-maize, and didn't feel like special ordering it, so I replaced it with coconut flour. While the fiber content isn't quite what it could be, I suppose, the texture of the cookie is still perfect. And trust me, I've seen a lot of homemade cookies. If I'm feeling adventurous next time I make this, I may replace 1/4c or so of the WWW flour with the coconut flour. My mix ins: 1/4c Kraft caramel bits (HIGHLY recommend), 3/4 cup chocolate chips, 1/2c Nature Valley oats n chocolate protein granola (that amount has 10g of protein), 3/4c barley flakes, 1c 1/4" dice mixed fruit blend, 1c pecan pieces (another item I wouldn't skip - gives a toasty flavor to cookies), 3T pumpkin seeds, 1T flax seed. According to my research after I made them, your body can't process whole flax seed particularly well, so I'll probably ditch them and add more pumpkin seeds. Plus, I'll use some cranberries for a pop of acidity instead of the diced fruit. Warm a cookie in the microwave for 15 seconds to soften it up and let the caramel get gooey, and you have a super-decadent breakfast food.
  • star rating 12/29/2013
  • Jen from Lancaster County, PA
  • Very tasty! Lovely texture. The peanut butter is not overpowering, but it adds a great depth of flavor. My add-ins were wheat bran, oats, dried tart cherries, chocolate chips, and coconut. Next time I will decrease the cinnamon, but that is just personal preference. Overall - a keeper!
  • star rating 10/31/2013
  • jdbee01 from KAF Community
  • I made these, as I am often running in the morning. I have 1 of these and some yogurt and a piece of fruit. Took someone else's suggestions and have these on my work days. I made them with quinoa flakes, bran buds, muesli, and choc chips, I also added a handful of coconut. Love them, thanks for the fun treat on the way to work. Janei.
  • star rating 03/06/2013
  • Jennifer from Pittsburgh
  • Great for speeding up our mornings -- when the kids smell these baking the evening before, they can't wait to get downstairs the next morning! One word about these: unlike most cookies, these are not as good just out of the oven; there is a very slight bitter undertone that fades away when they cool.
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