Breakfast Cookies
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Breakfast Cookies
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Filled with oats, coconut, pecans, and cranberries, these hearty Breakfast Cookies have an incredible texture, delicious flavor, and perfect chew. Makes a great snack, too!
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened (1 1/2 sticks)
- 3/4 cups brown sugar
- 3/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups rolled oats
- 1 cup dried cranberries (see note 1)
- 1 cup Chopped Pecans (see note 2)
- 1 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, brown sugar and granulated sugar together until mixture is smooth (not gritty when you rub between your thumb and finger).
- Add eggs and vanilla and beat on low speed until blended, and scrape down the sides of the bowl as necessary. Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add oats, dried cranberries, pecans, and coconut and beat until just combined.
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra cranberries into the outside of each dough ball.
- Bake cookies until they start to brown around the edges, about 10 to 15 minutes. Cool 5 minutes on baking sheet before transferring to a rack to cool completely.
Equipments used:
Notes
- Dried cranberries: Or substitute raisins, golden raisins, or chocolate chips.
- Pecans: I love the buttery, nutty flavor of pecans, but you can substitute walnuts, cashews, Macadamia nuts, or hazelnuts in your cookies.
- Yield: This recipe is scaled down to 60 cookies and is adapted from Laura Bush's Cowboy Cookie recipe.
- Storage: Store extra cookies covered at room temperature for 4 to 5 days.
Nutrition Information
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Serving
1 cookie
Calories
90kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
52mg
(2%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
81IU
(2%)
Vitamin C
0.05mg
(0%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 90kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 52mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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