Cookies are essential to happiness. It’s a fact of life. And cookies should be served for breakfast, lunch, and dinner. It’s the right thing to do. Or actually…it’s written in a law somewhere. Oh—that’s right! In the “Book of Brandon.” There we go!
I didn’t stumble upon the concept of munching on breakfast cookies until 6 months post-undergrad. I was spending my summer 2017 days balancing multiple jobs around the Statesboro area. And without fail, my body demanded copious amounts of sustenance for the long hours and toil.
Well during those days, I prioritized the leisure time to cook, while decompressing from my cyclical work schedule. And one day, I stumbled upon a recipe for “breakfast cookies” online. Some of its ingredients were nourishments like oats, dried fruits, and nuts (all of the treasures that I love). So, I tried the recipe, which was delicious, but decided to customize it to my own preferences shortly thereafter!
So, here is my take on the cookie that beats all other breakfast cookies! (In my “Book of Brandon” at least). It has healthy ingredients, is personally customizable, and is a neat way to switch up your standard breakfast options!
Brandon’s Breakfast Cookies:
Ingredients
-1 ½ sticks butter (unsalted or salted)
-1 cup brown sugar
-3/4 cup granulated sugar
-1 teaspoon lemon zest
-2 teaspoons vanilla extract
-2 eggs
-2 cups all-purpose flour
-1/2 teaspoon salt
-2 teaspoons baking soda
-1 cup quick oats
-1 tablespoon sweetened coconut
-1 tablespoon ground flaxseed
-1/4 cup chopped almonds
-1/4 cup dried cherries
-1/4 cup dried blueberries
Directions
- Preheat the oven to 350°F.
- Combine the flour, baking soda, and salt together in a separate bowl. Stir and set aside. (This is your DRY MIX.)
- Now, in the bowl of an electric mixer, cream together the butter, lemon zest, brown sugar, and granulated sugar. (I used unsalted butter this time. However, use whichever you prefer! I alternate between both sometimes. Bake to your heart's content!)
- Next, add the vanilla extract and eggs.
- Next, add your DRY MIX in 2 parts. Mixing only until combined.
- Add the oats, sweetened coconut, and ground flaxseed. Mix.
- Fold in the chopped almonds, cherries, and blueberries with a fork or spatula. (Add, subtract, or replace the dried fruits based on your own preferences!)
- Drop the batter onto cookie sheets with a cookie scoop. (I used a 2-Tablespoon Cookie Scoop.)
- Bake for 9-11 minutes, then cool on a rack. (If you're using a 2-T scoop, try 11 minutes. If using 1 ½ scoop, try 9 minutes. I used a 2-T scoop, and my cookies were done at 11 minutes. Ultimately, cookies are done whenever they are golden brown.)
- EAT, MUNCH, AND CHOMP on the best Breakfast Cookie you’ll ever eat! It’s undeniably DELICIOUS!
*To make VEGAN Breakfast Cookies: Replace the Butter with your choice of Vegan Butter substitute AND replace the eggs with coconut milk or unsweetened applesauce (1 egg = 3 tablespoons of substitute).
*To make GLUTEN-FREE Breakfast Cookies: Replace the All-Purpose Flour with Gluten-Free Flour AND the Quick Oats with Gluten-Free Oats.
