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Breakfast Cookies

Martha made these cookies on Martha Bakes episode 312. The recipe is adapted from Randell Dodge, owner of Red Barn Bakery, who sells his cookies at the farmers' market in Bedford, New York.

  • Prep:
  • Total Time:
  • Yield: Makes 8 large or about 14 small cookies
Breakfast Cookies

Photography: Andrew McCaul

Source: Martha Stewart Living, September 2012

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

  1. Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.

  2. 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.

  3. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.

  4. Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

Cook's Note

Cookies can be stored in an airtight container up to 1 week.

Reviews (19)

  • cylanstar 18 Nov, 2014

    I have to use gluten-free flour and nondairy/vegan butter. The butter doesn't cream as with normal butter. I would love to add gluten-free oats and peanut butter with dried apples, dried cranberries, raisins- golden and dark, dates, maybe figs? and the banana chips. Since using peanut butter do you have to use less butter? Will try using coconut oil as an alternative to the butter. But this recipe, these cookies look awesome as a grab and go breakfast for all in my home. Thank you Martha

  • sljohnston 25 Oct, 2014

    I watched this episode on TV and just couldn't believe the ingredients - for 8 cookies!! I also ran the ingredients through a recipe analyzer and got 1400 calories/70g fat for ONE cookie. A whole pound of butter for 8 cookies is outrageous, there's nothing healthy about these AT ALL. Even 700 calories each for 16 cookies or 350 calories each for 32 cookies is unreal. People should know the calorie count - I think this is actually an incredibly irresponsible recipe.

  • MissMidori 9 Aug, 2014

    Just made these beautiful cookies. These are to die for. These are so easy and so delicious I used apricots instead of mango. Also used a 2 inch cookie scoop made the perfect size. Martha sorry to hear of the loss of your sister God Bless. Tracy G.

  • Fidelio 24 Apr, 2014

    very delicious as usual. Thank you Martha

  • midair 30 Jan, 2014

    Delicious! Have made these 2 or 3 times & my boys love them. I was shocked by the amount of butter too but used the smart kind to make it not quite so bad. Have made the half cup size and cookies are huge! I get 20 to 21 cookies per recipe. You could cut this recipe in half if you didn't need so many. Thanks for the tip on coconut oil, always looking for healthier ways to make treats. Have tried applesauce in cookies but with poor results. Turned out much too soft & cakey.

  • grannybakerDeb 30 Dec, 2013

    These cookies are fabulous! My friends request them. They are easy to make. I make them slightly smaller than the small size described in the recipe. P.S. They are worth every calorie!

  • 1stJohn5-13 3 Oct, 2013

    4 sticks of butter for 8-16 cookies? No, thank you, not for a daily breakfast cookie. I will give this a try substituting coconut oil and apple sauce for all that heart squeezing butter, much healthier alternatives.

  • Karen_M 5 Sep, 2013

    These cookies look really good; however, I put them through the recipe analyzer on Calorie Count and the large sized cookies are 1327 calories with 67.5 grams of fat. Making this 32 servings (using 1/4 cup batter) is still 332 calories with 16.9 grams of fat. I don't think I will be making these.

  • mimi20 20 Aug, 2013

    Dear Jan,
    One stick of butter is 4 oz. 1 oz is 28.35 g so it's 113.4g. Happy Baking!

  • Jan Morris 10 Jun, 2013

    I would like to know how much is a "stick"of butter? In New Zealand we do not use sticks we use grams. Also we use salted butter and therefore do not add salt to the cooking. I think it is easier. These biscuits sound delicious and I will certainly give them a try as I am not usually a breakfast person.

  • lgkrewson 18 Mar, 2013

    If making the large cookie, each would contain 1/2 stick of butter! Are the measurements correct?

  • RZolla 17 Sep, 2012

    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.

  • 3dboys 30 Aug, 2012

    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.

  • Siegrun Tuli 24 Aug, 2012

    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!

  • mrs dewar 23 Aug, 2012

    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?

  • mrs dewar 23 Aug, 2012

    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.

  • 3dboys 22 Aug, 2012

    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...

  • Teri Tripp-Lanciault 14 Aug, 2012

    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!

  • LauraSull1van 14 Aug, 2012

    Are the quantities in this recipe correct? Four sticks of butter and the yield is eight cookies?

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