These cookies are an awesome on-the-go option for a little morning sustenance and ohh so delicious and hearty. I love switching up the fruit and nut profiles depending on whatever ingredients happen to be hanging out in the pantry. This is a time to be resourceful and no matter what you come up with, you’re guaranteed a yummy, chewy cookie that provides the perfect morning pick-me-up. Of course, these cookies are also perfect for freezing and fun to have on hand for any occasion!
Breakfast Cookies
Adapted from Penzeys Spices (Spring 2012)
Makes ~ 40 cookies
1 1⁄2 c. all-purpose flour (7.5 ounces)
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1 tsp ground cinnamon
1⁄4 tsp ground nutmeg
2 sticks butter, softened
1 c. light brown sugar (7 ounces)
1⁄2 c. sugar (3.5 ounces)
2 eggs, room temperature
1⁄2 tsp almond extract
1⁄2 tsp anise extract
3 c. old fashion oats (9 ounces)
2 c. dried fruit, at least two types (e.g. cranberries, cherries, currants, raisins, dates, etc.)
1⁄2 c. coconut chips (or mix it up with cinnamon chips, chocolate chips, etc.)
1 c. raw almonds, roasted and roughly chopped.
→ [Roast in 350 degree oven for about 10 minutes.]
- Preheat oven to 350 degrees.
- Whisk flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl.
- In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time, blending in between, then add the extracts.
- Slowly blend in the flour mixture.
- Fold in the oatmeal and remaining ingredients until just combined.
- Portion dough into generous 1-inch rounds and place on ungreased baking sheets.
- Bake for 14-15 minutes, switching and rotating baking sheets halfway through.
- Remove from oven and cool cookies on baking sheet for 5 minutes before transferring to a cooling rack.
I loved eating these between museum hops:)
You could use carob chips, as well! Sounds good!
Thanks Peggy, I will have to give that a try!