Breakfast Cookies
Breakfast Cookies are a wholesome, delicious way to kickstart your day, packed with oats, nuts, and a hint of sweetness.
Ingredients
- ½ cup 60g all-purpose flour
- ½ cup 60g whole wheat flour
- ½ tsp 3g baking soda
- 1 tsp 2g ground cinnamon
- ¼ tsp 1g ground nutmeg
- ¼ tsp 1g salt
- 1 cup 90g old-fashioned rolled oats
- ½ cup 30g Raisin Bran cereal
- ¼ cup 50g granulated sugar
- ¼ cup 50g brown sugar
- ¼ cup 60g unsalted butter, softened
- 2 tbsp 30ml canola oil
- 1 large egg
- ¼ cup 60g carrot baby food (pureed carrots)
- 1 tsp 5ml vanilla extract
- ¼ cup 30g chopped pecans
- ¼ cup 45g dark chocolate chips (optional)
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a bowl, I whisk together ½ cup all-purpose flour, ½ cup whole wheat flour, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt to create a flavorful base for Breakfast Cookies.
Combine Wet Ingredients
- In another bowl, I use an electric mixer to blend ¼ cup softened butter, 2 tbsp canola oil, ¼ cup granulated sugar, and ¼ cup brown sugar until smooth. I add 1 egg, ¼ cup carrot baby food, and 1 tsp vanilla extract, mixing until combined.
Form the Dough
- I add the wet mixture to the dry ingredients, then stir in 1 cup rolled oats, ½ cup Raisin Bran cereal, ¼ cup chopped pecans, and ¼ cup dark chocolate chips (if using) until the dough is slightly sticky but well-mixed.
Shape and Bake
- I scoop 3 tbsp of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheet. I lightly spray my palm with cooking spray and flatten each ball to ¼-inch thick. I bake for 12 minutes until fragrant but soft, then cool slightly on the sheet before transferring to a wire rack.
Serve
- I enjoy the cookies warm or at room temperature with a glass of milk or coffee, savoring their hearty texture.