Navigation

Recipes

Breakfast Cookies

Share With Your Friends

Oatmeal Coconut Pecan Blueberry Cranberry Nutrition Packed Cookies

Look at that pretty smile… someone likes these cookies….

I use my Thermomix for almost all of my cookies and cakes, anymore. Creaming the butter and sugar is easy once you know your machine: add the eggs, and whip. I get excellent consistency. Then I just continue out of the Thermomix folding in the dry ingredients the traditional way. I have all of my ingredients ready. This is such an important step for me that I really learned later in life. I used to get things out as I needed them throughout the making. Getting everything out an in place, then putting all of the boxes and bags away makes for such a pleasurable cooking experience.

I added the wet to the dry (below, left) and folded them together (below, right).

All of the other dry ingredients are well mixed and folded into the batter at this point.

It is a dense, but moist batter plump with chewy goodness.

I have found that one cookie is never enough. So, I make them big enough so that one cookie is plenty. I use my 1/4 cup measuring cup and it works perfectly.

If I only want to bake a few (and really, how often does one need 36 cookies this size?) I freeze them just like this on the cookie sheet and place them in freezer bags. They freeze perfectly, then when unexpected company calls, I take them out, and have freshly baked (no fuss at all) cookies coming out of the oven when they arrive. I love this. I usually have a couple of kinds on hand in the deep freeze. This time, however, I needed all of them.

It is important to turn the pan in the oven after 6 minutes. No one’s oven cooks evenly and it really does make a difference. These continued to bake 7 to 8 more minutes after the turn then onto the cooling rack. Cooling racks are important as the bottom of the cookie will continue to cook if left in the pan and the racks cool cookies perfectly.

I baked these for the Slow Food Edmonton Dairy Farm Fieldtrip that I organized and enjoyed so much Sunday! (Will post that trip, soon.) The people who came were so much fun! The farmers were terrific! I also made a chocolate cookie, and will be posting the recipe for that one, next!

I think they were a hit. I didn’t find any half eaten ones in the trash. These are sure a favourite of ours and I hope you try them!

Breakfast Cookies
makes 36 cookies

Ingredients:

  • 2 cups butter, room temperature
  • 1 cup sugar
  • 2 cups brown sugar
  • 4 large eggs
  • 1 tbsp vanilla
  • 3  cups flour
  • 1  tbsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp mace (Bosch Kitchen Centre, Edmonton)
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 4 cups rolled oats
  • 2 cups coconut, unsweetened
  • 2 cups dried blueberries
  • 2 cups dried unsweetened cranberries
  • 2 cups whole pecans, gently toasted

Instructions:

  1. Preheat oven to 350°F
  2. Cream butter and sugars until fluffy
  3. Beat in eggs and vanilla
  4. In medium sized bowl mix: flour, soda, salt , cinnamon, mace, nutmeg and cloves
  5. Slowly add dry ingredients to creamed mixture
  6. Mix in oats, coconut, nuts and dried fruit
  7. Place parchment paper on cookie sheets, and measure 1/4 of dough per cookie, carefully placing the portions on the paper to allow for spreading
  8. Flatten each mound slightly
  9. Bake at 350°F for 6 minutes, then turn sheet in the oven; bake for 7-8 minutes more
  10. Cool on wire rack; should be firm, but soft and chewy on the inside

green arrowPlease join ZIPLIST to create your own online recipe box: click SAVE on each of my recipes, under the photo, to add them.
If you like my recipe, rate is using the star system after you comment on the post: I like gold stars!
ZIPLIST as it is an excellent personal recipe resource many food blogs use.

About Valerie Lugonja

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home!

Join The Conversation!

  1. Sweet, Valerie! I mean the post and the cookies;) They do look delicious and very wholesome. I would eat one for breakfast even if they are a bit sweet. I could use some sugar about right now…

  2. Cool! A cookie breakfast….no wonder everyone on the picture were grinning. :-))

  3. I got to make some. That is perfect when I’m on the way to work.

  4. I’m always learning something when i visit your blog Valerie, and that’s why i love visiting. whether it be a short post or one of your monster posts, there’s always something. you love to share your abundant knowledge and talented skills, and i love to learn (well i know you do too); don’t we make the perfect bloggie couple? lol.

    i wasn’t kidding when i told you i didn’t know a thing about baking. so the part about the cokies continuing to bake on the cookie sheet totally makes sense, thank you. now i need to get me some cooling racks. so much to get hahaha.

    these cookies look and sound delicious Valerie. these are the perfect snack for K to take to school. can i ask what mace is and what it does? off to read your next post.

    • Mace is a spice, like cinnamon, LeQuan. And the best cookie racks EVER are from epicurian something or other. Colleen sells them. Let me know if you are interested and I will hook her up with you so you can see what they are and how much. I can’t even recall – but they are bigger and better than any I have ever seen in a store, and cannot be too expensive, or I wouldn’t have bought them. :)

  5. Hook us up with those racks – I have never seen screen-like ones before.

    I can’t wait to read about your slow-food trip.

    Also, thanks for the tip about freezing them uncooked – I have never thought of that. I always freeze them baked – but warm out of the oven cookies….. YUM

  6. Thank you Valerie, now I know what mace is. Yes please on the rack hook up! Those look like huge racks. Thank you!!! Ok now it sounds like I’m talking to myself. Haha.

  7. I am so curious about the thermomix. I know you use it all the time. I’m kind of shocked it even does cookies. Is there anything it doesn’t do??? Does it mow the lawn by any chance? If yes, Im buying it :D
    *kisses* HH

    • Ha ha – HH!!! It does NOT mow the lawn, but you have seen it crush apples in 2 seconds, mak ice cream in 30 seconds (did you see that post, maybe not – it is older), knead bread, mill wheat, saute veggies, boil and puree soup, steam mussels (also an older post). It “almost” does it all. I’ll have to talk to the company about getting a set of wheels on the thing so it can mow the bloody lawn! :)
      Valerie

  8. i love your cookies, and my girls would to chomp on these for breakfast, great ingridients and perfect tip on using your 1/4 cup…yes freezing the extra always make for a quick treat, especially if someone stops by…great recipe

    sweetlife
    ps…everyone looks like they LOVED them!!

  9. I can get behind breakfast cookies! Yummy.

  10. These look to be perfect summer-moves-into-fall cookies, Valerie. Have you tried making these with less sugar so they’d work better for breakfast? Results? I might just give that a go using a half-batch approach to see what happens. It’d be great to wake up to these.

  11. Valerie…how did I miss these? I’m so glad I took the time to dig a little further. These treats sound amazing and are B.marked to be made very soon ;o))

    Flavourful wishes,
    Claudia

  12. WOW…never thought to make a Breakfast Cookie before. What a fab idea! My mind is spinning with the possibilities!

  13. suzanne dennis says:

    valerie,

    just wanted to document the FABULOUS reviews i got on this recipe.

    i made one batch of these cookies and got enough to supply my office, and to deliver treats to the office across the way, as well as a couple of friends.

    over a week later and i am STILL getting compliments on these cookies!!!!!!

    ‘the most AMAZING cookie i have ever had’ was the nicest comment but it didnt end there! i actually had people stop me in the hallway to comment on these cookies. we get LOTS of treats where i work and i’ve never had the shear volume of positive comments on anything else i have made.

    i have passed out the recipe upon request and have taken the liberty of renaming it:

    THE CANADIAN FOODIE
    AMAZING BREAKFAST COOKIE

    thanks for the great recipe…

    cheers
    su :)

    • SU!
      I am DEEPLY touched. My heart sings. When you wrote me to tell you that you made them and I asked you to post the positive experience you had to encourage others to try them, I didn’t expect such a gift. And now, you are the company baker! Kudos to you for adhering to one of the most precious traditions within our culture: gifts of homemade food. That, too, is a dying art. I cannot tell you how deeply gratified I feel reading these kind, kind words.
      BIG HUG!
      Thank you for making these cookies!!! :)
      Valerie

  14. These look absoluely wonderful Val – I can’t get over the texture and flavors! Just beautiful and the farm trip sounds like so much fun.

    I must make these soon :)

    ciao, Devaki @ weavethousandflavors

  15. I was just wondering if anyone has tried to make these with gluten-free flour and if it works. These look amazing and I really want to try them!

  16. Arlyn van dyke says:

    One instruction step said to “bake at 350 for 6 minutes, then turn sheet in the oven”. What does that mean? To just reverse the entire cookie sheet? Or to turn each cookie on the sheet over ro bake evenly? Or……..
    Cookies are delicious, regardless!!!!

    • Valerie Lugonja says:

      Hi, Arlyn!
      It means to turn the cookie sheet with the cookies on it around in the oven as most ovens have a hot spot and don’t bake as evenly as cookies need! Glad you liked the cookies! Thanks for asking!!! :)
      Valerie

  17. Is it 3 cups of flour or 3 1/2? There seems to be an odd A symbol character in the flour and baking soda (see below) that I don’t understand. Thanks!

    •3Â cups flour
    •1Â tbsp baking soda

    • Valerie Lugonja says:

      Thanks for that, Charity!
      It is three cups. When my site was relaunched Oct 12 2012, many little surprises like this appeared, sadly – so I appreciate you letting me know.
      Corrected now. :)
      Valerie

  18. I may never stop browsing this blog! *love* this idea – have been looking for a good recipe for breakfast cookies and the list of ingredients in this one tells me this one will turn out pretty good. I’m going to try these very soon & post back here how my kids liked them.

  19. These are amazing cookies! I love all the goodies in them. Delicious :)

Please Speak Up!

*

Subscribe to A Canadian Foodie

Email *