Breakfast Cookies
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Martha Stewart Living, September 2012
- Prep Time 25 minutes
- Total Time 1 hour 5 minutes
- Yield Makes 8 large or 16 small cookies
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Ingredients
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 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 shredded unsweetened dried coconut
- 1/2 cup raisins or currants
- 1/2 cup finely chopped dried mango
- 1/4 cup finely chopped dried papaya
- 1 cup banana chips
Directions
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Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
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Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
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Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
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Form dough into 8 cookies (using 1 cup each) or 16 cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets, 25 to 30 minutes.
Cook's Note
Cookies can be stored in an airtight container up to 1 week.
If making the large cookie, each would contain 1/2 stick of butter! Are the measurements correct?
Taste great, but the size has to be a mistake! I used 1/4 cup batter/cookie and cookies were a thick 3.5-4" across. One batch made 28 large cookies, enough to store in the freezer and use over the next couple of weeks. Great alternative to store-bought granola bar or breakfast pastry, and more nutritious.
I finally was able to try these and they were fantastic! I switched out the papaya for dates and they were truly devine - my boys (age 2.5 & 4) agreed with the switch!! I made only a quarter batch and used an ice cream scoop as well (bake 14.5min) and I came out with 13 generous cookies - perfect for our needs and that drops the butter to less than a Tbsp/cookie.
Very yummy recipe..makes a huge amount, it started to "climb" out of my Kitchenaid mixer..next time will reduce amount by 25%. Used a big ice cream scoop to make cookies, 24 in total, and yes they are still very big, making only 8 cookies? That seems silly, those would be gigantic..the cookies is moist and very flavourful!
okay, i just finished eating the cookie (it took a while- they are HUGE!)
It is soooo sweet, I could not eat this every morning. maybe dessert?
I made these this morning. The quantities are a little intense. However, I opted for 1/2 c dough per cookie and definitely have more than 16 cookies (32 maybe?). The amount of sugar is a bit much and I think I might look a better option. Also, it would be awesome if the nutritional info was posted.
Also- they are delicious if not a bit sweet.
Have not made these yet (must visit bulk foods today!) but as with the other breakfast cookie recipe (same) - these cookies are intended for a full week of munching so not really as "bad" as you're thinking. If you watch the short video it explains this...
I too, thought the amount of butter to make 8 cookies was a bit much. Too much fat to consider this a healthy breakfast alternative. Too bad, too. They look wonderful!
Are the quantities in this recipe correct? Four sticks of butter and the yield is eight cookies?