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Breakfast Cookies

Is there a superlative for the word “commuter?” If so, in my family, we are the commuter-est. Driving to school, driving to work, driving to visit family…we spend a lot of time in the car. And frankly, I will give up a nice, tranquil breakfast at the kitchen table for a few extra minutes of snoring face down in my warm pillow. So breakfast is many times gobbled down on the run, with a cup of coffee in the to-go mug.

Breakfast cookies are a great solution to single-handed dining and they're pleasant enough to get your morning started right. Scented with cinnamon, sweet without overdoing it, and loaded with fiber, and super fruits such as blueberries and cherries, homemade breakfast cookies beat stale packaged granola bars any day.

I make these for my son in high school. I mix up and bake a large batch and freeze about half of them. In the morning, you can toast them quickly in the oven or toss them into a back pack. The frozen cookies will be thawed by noontime and are ready to fill that empty tummy if the cafeteria food is particularly uninviting.

You can always make the dough ahead of time and bake a few every morning. Or just leave the frozen ones out at night, for a quick grab as you race out the door.

Also, feel free to change the walnuts for cashews, toasted almonds or pecans, and change the fruit to apricots or raisins. Add ground cloves or nutmeg for a change of pace. This is a basic recipe that you can personalize to your liking. Hey, that commute is brutal. Your breakfast should be exactly what you want it to be. 

Breakfast Cookies

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Get the full recipe.

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