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Breakfast Cookies

Bake these healthy morning treats, from Randell Dodge of Red Barn Bakery, for a great alternative to the usual granola.

  • Yield: Makes 8 cookies
Breakfast Cookies

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7092


  • 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


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

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

  3. 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.

  4. 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.

  5. 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.

Cook's Note

It is preferable to use organic ingredients.

Reviews (10)

  • Brigit Morris 24 Jan, 2013

    I am delighted with these breakfast cookies, especially because one allergy-prone, food-restricted, thin grandchild absolutely loves them. I use organic ingredients, halve and substitute the sugars so that his breakfast-time is happy for him and so for the rest of us. In our case, these caloric cookies are a blessing.

  • nancystewart28 16 Sep, 2012

    I don't think one cookie is meant to be breakfast for a week - I think the point was if you make 8 cookies from this recipe you have just made breakfast for the week. When I made them I used the 1/2 cup to measure out the dough and it yielded 22 cookies - but I have to agree with Melissa - this is not a healthy morning treat. The 22 cookies I made have over 500 calories each and way too much sugar. I'm glad my kids didn't like them (although I did) - I'm not going to make them again.

  • MelissaSmiley 29 Aug, 2012

    Ok -- this should NOT be labeled a "healthy" morning treat -- this recipe packs a whopping 1385 calories per cookie. With 40 grams of saturated fat, 191 mg of cholesterol and 98 g of sugar I'm having a hard time understanding what you find healthy about this. If you made this into 3 dozen cookies instead of the recommended 8 cookies, each cookie would be about 306 calories... still packing in 10 g of saturated fat, 48 mg of cholesterol and 25 g of sugar. I think you need to revise something here

  • Esmer832 24 Aug, 2012

    @ HopesMom7–While they are large, they are not by any means big enough for five days worth of breakfast. One fifth of one of those cookies would not make for a satisfying breakfast. Anyone, not knowing the caloric impact of these, would easily consume at least half this for breakfast. My brothers would eat the whole thing!

  • HopesMom7 20 Aug, 2012

    Obviously, none of you watched the video. These are baseball sized cookies and 1 cookie is breakfast for a whole week. Don't comment until you understand the whole concept. They are amazing cookies and we love them at my house ! Everything is organic and has no added sugar other than it's own natural sugars. While I do agree that it is a lot of butter/sugar, it is distributed over a whole week of breakfasts.

  • Darla Magee 19 Aug, 2012

    These are cookies. The recipe calls for HUGE portions. I made them much smaller. I have almost 3 dozen good sized cookies from this one batch. They are delicious., they came together easily.

  • Esmer832 10 Aug, 2012

    How can Martha present these as "healthy" and "wholesome" when they have half a stick of butter in each cookie? In addition to that, they have 33 grams of saturated fat per cookie, over 150 of carbohydrates (nearly half of which is sugar), and over 1300 calories. Souzapalooza, not a lot of the calories come from the fruit, since there's about 3 cups divided between 8 cookies. Most of the calories are from the butter and sugar. I would expect this recipe from Paula Dean, not Martha Stewart.

  • StockpotBecky 2 Aug, 2012

    I just read through this recipe in the magazine and I had to come online to be sure I wasn't reading a misprint. A pound of butter and 3 CUPS of sugar in 8 large cookies? Seriously? Then add in a ton of sugary dried fruit? I can't believe a recipe like this had the word "Wholesome" in the description. I've never even seen a cake with 3 cups of sugar (in the WHOLE cake) much less a cookie recipe that only makes 8 large cookies. Crazy.

  • souzapalooza 22 Feb, 2012

    I've had the Red Barn Bakery's Breakfast cookie and it is amazing! I know AnnRock mentioned the calorie count being high in her comment. I can tell you from experience, you can't eat this cookie in one sitting. It is huge and very filling. Plus, a lot of the calories come from dried fruits, seeds, and nuts (these cookies are loaded with them) which are all healthy fats

  • AnnRock 22 Feb, 2012

    Obviously I haven't had a chance to make this recipe since it was just on this am....however on checking the calorie count it's 1500 !!!!! Thats a whole days worth of food for most women. I think this sounds awesome so I'm going to work at reducing the calories. Perhaps substituting apple sauce for the butter will be a good start ....

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