Whole Wheat Breakfast Cookie Recipe

I thought I would share a few breakfast recipes this week considering many of you already have kids back to school. In our house I have one starting next week and a second one going back after Labor Day- so the morning chaos is front of mind for me.

This recipe is one of my favorites and it comes from the fabulous Martha Stewart. According to the recipe you get about 16 large cookies from this recipe but I have made it numerous times I get closer to 40 cookies. So this is a freezer item for me- I make about 1/4 of the batch and then the rest goes into the freezer. So this recipe takes a little extra time and quite a few ingredients but I always come up with a huge batch that lasts for awhile.

Now one warning is that this recipe does call for several ingredients. Don’t let that scare you off because I have left stuff out, substituted things and still had the recipe turn out perfectly.

One other little tip- the recipe calls for nuts and coconut and dried fruit and you can buy those items in small quantities in the bulk foods section for cheaper then an entire bag of each ingredient. The dried Papaya above was about $.60 from the bulk section at my Sprouts and that is actually twice what the recipe calls for (because I hate chopping dried Mango so i skipped that.)

If you are a person that likes brown sugar, oatmeal cookies, raisins- this cookie will be right up your alley. I think these are amazing and they are so very yummy with coffee or hot chocolate. I take these as a treat to go with my Latte midmorning or sometimes I pack these off as a treat in lunchboxes.

Here is the recipe:

2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
2 cups (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 unsweetened shredded coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup dried banana chips

Line two baking sheets with parchment paper and preheat oven to 325°.

Whisk together flours, baking soda and salt together in a large bowl.

In an electric mixer, beat the butter until light and fluffy. Add brown sugar and mix until well combined.

Add eggs one at a time until combined. Add in vanilla and briefly mix.

Next add the flour slowly and continue to mix until combined. Add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and papaya; mix to combine.

Form dough into eight equal portions*, about 1 cup each, and form into patties, about 4 inches in diameter. Place on prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.

*Note: that is going to create a HUGE cookie. I prefer to roll them into 1 inch balls and I freeze most of them and bake about 1/4 of the batch.

Now I hope you enjoy! I can’t keep my little fingers out of these cookies.