Breakfast Cookies

I recently made these Breakfast Cookies that were featured in the September issue of Martha Stewart Living. They’re packed with everything from pumpkin seeds to dried mango and banana chips. Apparently the recipe is from the Red Barn Bakery, one of Martha’s favorite vendors at the farmers’ market in Bedford, Massachusetts. I’m not sure I’d ever replace my breakfast with one of these cookies (not quite filling enough for me and perhaps not the healthiest of breakfast options), but they were a great sweet fix later in the day. One of Larry’s friends remarked that they were the best cookies he’d ever tasted. I like their hearty texture and flavor. If you enjoy a good oatmeal raisin cookies, these are a nice alternative.

2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
2 cups (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 unsweetened shredded coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup dried banana chips

Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flours, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.

With the mixer on low, slowly add flour mixture and mix until well combined. Add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and papaya; mix to combine.

Form dough into eight equal portions, about 1 cup each, and form into patties, about 4 inches in diameter. Place on prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.

Category: Kristin's Kitchen One comment »

One Response to “Breakfast Cookies”

  1. sharon

    Hi, just a quick note about these cookies. I too had to make these after spying them in the magazine. I, however, almost chocked on the 4 sticks of butter in 17 cookies!! I was hell-bent on tasing them so I used 2 sticks and a cup of greek yogurt to replace some moisture. I also used 1/3c batter instead of the 1cup required. I’ll tell you what, they are amazing!!! Still, probably not the healthiest….but so good! YUM!!!

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