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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: 25 mins
    total time: 1 hour 5 mins
  • yield: Makes 8 large or about 14 small cookies
Photography: Andrew McCaul

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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

Cook's Note

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

Directions

  1. Step 1

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

  2. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, September 2012

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Reviews (17)

  • 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.

  • 24 Apr, 2014

    very delicious as usual. Thank you Martha

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 18 Mar, 2013

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

  • 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.

  • 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.

  • 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!

  • 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?

  • 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.

  • 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...

  • 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!

  • 14 Aug, 2012

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