Best 3 The Ultimate Breakfast Cookie Recipes

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In the realm of breakfast treats, the ultimate breakfast cookie stands as a beacon of culinary delight, a symphony of flavors and textures that elevate the morning meal to an extraordinary experience. Whether you're a seasoned baker or a novice in the kitchen, embarking on a quest to discover the perfect breakfast cookie recipe can be an adventure filled with sweet discoveries and delectable surprises. With countless variations and endless possibilities, the ultimate breakfast cookie awaits those who dare to explore the world of baking and indulge in a taste of heaven at the start of each day.

Here are our top 3 tried and tested recipes!

THE ULTIMATE BREAKFAST COOKIE



The Ultimate Breakfast Cookie image

Breakfast on the go! I've made some changes to my favorite oatmeal cookie recipe; incorporating peanut butter and molasses! They're so yummy!

Provided by Galley Wench

Categories     Breakfast

Time 25m

Yield 16 large cookies

Number Of Ingredients 15

3/4 cup unbleached all-purpose flour (3.4 oz.)
3/4 cup whole wheat flour (3.4 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces)
1 cup toasted pecans, chopped (4 ounces)
1 cup raisins (or other dried fruit)
1/2 cup toffee pieces (or chocolate chips can be substituted)
6 tablespoons unsalted butter, softened but still cool
1/2 cup creamy peanut butter
1 1/2 cups light brown sugar
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Line two large baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt in medium bowl.
  • In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
  • In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  • Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  • Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  • With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  • Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • The dough will seem dry, but resist the urge to add more liquid.
  • Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
  • Using hands, gently press each dough ball to 1 inch thickness.
  • Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
  • DO NOT OVERBAKE!
  • Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

BREAKFAST COOKIES



Breakfast Cookies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 18 servings

Number Of Ingredients 16

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
  • Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
  • Eat and feel guiltless, because there's no chocolate in this cookie!

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

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.

Tips:

  • Prep Ahead: Save time in the morning by preparing the cookie dough the night before. Keep it refrigerated until ready to bake.
  • Use Quality Ingredients: Opt for high-quality oats, nuts, and dried fruits for the best flavor and texture.
  • Customize to Your Liking: Feel free to mix and match different add-ins based on your preferences.
  • Don't Overmix: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
  • Chill the Dough: Chilling the dough before baking helps the cookies hold their shape and prevents spreading.
  • Bake to Perfection: Keep an eye on the cookies while they bake to avoid overbaking, which can dry them out.

Conclusion:

With these delicious and versatile breakfast cookie recipes, you can enjoy a nutritious and satisfying start to your day. Whether you prefer classic flavors or creative variations, there's a breakfast cookie recipe here for everyone. Try experimenting with different add-ins and flavors to create your own unique combinations. Remember to store the cookies properly to maintain their freshness and enjoy them as a quick and portable breakfast option or a sweet snack anytime.

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