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Breakfast Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: MaryJane Robbins

Breakfast Cookies Recipe

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.

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At a glance

Prep
Bake
Total
Yield
18-20 cookies
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 1 1/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup milk
  • 1 1/4 cup King Arthur Unbleached All-Purpose Flour OR King Arthur White Whole Wheat Flour
  • 1/3 cup Hi-maize Fiber
  • 1/3 cup Baker's Special Dry Milk; or dried milk, whole or non-fat
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 1/2 cups total add ins of your choice: Jammy Bits, raisins, coconut, barley flakes, oat flakes, granola, chocolate chips, dried fruit, nuts etc.

Instructions

  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.
  7. 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.