Best 4 Bakery Style Breakfast Cookies Recipes

In search of a perfect breakfast treat that combines the comforting aroma of freshly baked cookies with the convenience of a grab-and-go meal? Look no further than bakery-style breakfast cookies! These delectable morsels, often packed with wholesome ingredients like oats, nuts, and dried fruits, offer a harmonious blend of flavor and texture that will elevate your morning routine. Whether you prefer them soft and chewy or crisp and golden, this article will guide you through the essential steps and variations to achieve bakery-style perfection. Get ready to transform your kitchen into a miniature bakery and indulge in a symphony of flavors that will make your mornings truly extraordinary.

Let's cook with our recipes!

BREAKFAST COOKIES

Breakfast Cookies image

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 8 large or about 14 small cookies

Number Of Ingredients 17

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

Steps:

Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
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.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
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.

BAKERY-STYLE BREAKFAST COOKIES

Bakery-Style Breakfast Cookies image

These cookies will make your mouth sing! If you love the flavor thar toasted nuts have, you will love these cookies. They are not a doctored up oatmeal cookie, but like a really good energy bar/cookie. These have been adapted from a bakery called "Tutti's" in Montecito, CA.

Provided by Roxygirl in Colorado

Categories Breakfast

Time 35m

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 16

Ingredients

2 cups old fashioned oats
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 cup Grape-nuts cereal
1/2 cup wheat germ
1/2 cup oat bran
2 teaspoons baking soda
2 cups unsalted butter, room temperature
2 large eggs
1 cup packed golden brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 cup almonds, toasted, coarsely chopped
1 cup raisins
1 cup chopped pitted dates
14 whole pitted dates, split lengthwise in half

Steps:

Preheat oven to 350°F.
Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
Using electric mixer, beat butter in another large bowl until creamy.
Add eggs, both sugars, and vanilla and beat until smooth.
Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
Can be prepared 1 week ahead.
Cover and chill.
Let soften at room temperature before continuing.
Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
Using damp fingers, press cookies to 1/2-inch thick rounds.
Press 1 date half into center of each cookie.
Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
(Can be made 8 hours ahead and let stand at room temperature).
Serve at room temperature or slightly warm.

BAKERY STYLE COOKIES (6 FLAVORS!)

Bakery Style Cookies (6 Flavors!) image

Bakery Style Cookies are so soft, thick, and full of delicious cookie goodness. This base recipe will have you creating a huge variety of flavors so you can have amazing cookies in the comfort of your home in less time than it would take to drive to a bakery!

Provided by Rachel (The Stay At Home Chef)

Categories Dessert

Time 30m

Number Of Ingredients 22

Ingredients

1 cup unsalted butter softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cake flour
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
2 cups semi-sweet chocolate chips
1 cup quick oats
3/4 cup chopped pecans
3/4 cup unsweetened coconut flakes
1 1/2 cups quick oats
2 cups raisins
1/2 cup cocoa powder* ((see recipe notes))
2 cups dark chocolate chunks (, or dark chocolate chips)
1/2 cup cocoa powder* ((see recipe notes))
2 cups peanut butter chips

Steps:

Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
Pour in desired add-ins and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

3-ingredient Breakfast Cookies Recipe by Tasty image

Here's what you need: oats, bananas

Provided by Pierce Abernathy

Categories Snacks

Time 30m

Yield 8 cookies

Number Of Ingredients 2

Ingredients

1 cup oats
2 bananas

Steps:

Preheat oven to 350˚F (180˚C).
In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
Add additional ingredients should you desire.
Bake for 12 minutes.
Enjoy!

Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

Tips:

Use a variety of oats. Old-fashioned oats, quick oats, and steel-cut oats can all be used in breakfast cookies. Old-fashioned oats will give your cookies a chewier texture, while quick oats will make them softer. Steel-cut oats will add a nutty flavor and a bit of crunch to your breakfast cookies.
Don't overmix the dough. Overmixing the dough will make your cookies tough. Mix the ingredients just until they are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
Bake the cookies at a high temperature for a short amount of time. This will help them develop a crispy exterior and a soft and chewy interior.
Add your favorite mix-ins. Breakfast cookies are a great way to use up leftover ingredients. Try adding nuts, seeds, dried fruit, or chocolate chips to your cookies.

Conclusion:

Breakfast cookies are a delicious and portable way to start your day. They're easy to make and can be customized to your liking. Whether you prefer them chewy or crispy, soft or crunchy, there's a breakfast cookie recipe out there for everyone. So next time you're looking for a quick and easy breakfast, give one of these recipes a try.