Martha Stewart​ Breakfast Cookies

This delicious Breakfast Cookie recipe is a quick and nutritious way to start your day! Packed with oats, nuts, seeds, and dried fruit, these hearty cookies are perfect for on-the-go mornings. They’re easy to make and customizable with your favorite mix-ins—great for a wholesome breakfast or a satisfying snack!

Recipe Ingredients:

• 2 cups whole-wheat flour
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon coarse salt
• 4 sticks unsalted butter, room temperature
• 3 cups packed dark-brown sugar
• 4 large eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 4 cups rolled oats
• 1 cup raw almonds, coarsely chopped
• ½ cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• ½ cup shredded unsweetened dried coconut
• ½ cup raisins or currants
• ½ cup finely chopped dried mango
• ¼ cup finely chopped dried papaya
• 1 cup banana chips

How To Make Breakfast Cookies?

1. Preheat the oven: Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking soda, and salt.
3. Cream the butter and sugar: Using a stand mixer or hand mixer, beat the butter until light and fluffy. Add the brown sugar and continue beating until well combined.
4. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined.
5. Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, beating until fully combined.
6. Fold in the mix-ins: Stir in the rolled oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins (or currants), dried mango, and dried papaya. Mix until evenly distributed.
7. Shape the cookies: Form large cookies using 1 cup (240ml) of dough each (makes 8 large cookies) or smaller cookies using ½ cup (120ml) of dough each (makes about 14 cookies). Place them on the prepared baking sheets.
8. Add the topping: Press a few banana chips onto the top of each cookie for extra crunch.
9. Bake the cookies: Bake for 30 minutes for large cookies or 20-25 minutes for smaller cookies, until golden and firm.
10. Cool completely: Let the cookies cool on the baking sheets for about 30 minutes before serving.

Recipe Tips:

• Use Room-Temperature Butter : Soft butter mixes better with sugar, creating a smooth and fluffy texture. Cold butter won’t blend properly, making the dough too dense.
• Measure Flour Correctly : Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour, making the cookies dry.
• Don’t Overmix the Dough : Once you add the flour, mix just until combined. Overmixing can make the cookies tough instead of soft and chewy.
• Press Banana Chips on Top Gently : This keeps them from sinking into the dough and helps them stay crisp and visible after baking.
• Let Cookies Cool Completely : These cookies firm up as they cool, so don’t move them too soon! Let them rest on the baking sheet for at least 30 minutes for the best texture.

How To Store Leftovers?

• Refrigerate: Let the breakfast cookies cool completely to room temperature. Store them in an airtight container in the fridge for up to 1 week to keep them fresh.
• Freeze: Place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. 

Nutrition Facts

• Calories:  600
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 300mg
• Potassium: 400mg
• Total Carbohydrate: 75g
• Dietary Fiber: 7g
• Sugars: 35g
• Protein: 10g

Check out More Recipes:

• Martha Stewart Carrot Raisin Muffins​
• Martha Stewart​ Blueberry Muffins
• Martha Stewart Buttermilk Biscuits​
• Martha Stewart Biscuits​