Reviewed: Nov. 8, 2009

This is my newest FAVORITE! I started feeding my husband "breakfast" cookies last month... and just this week got around to trying this recipe. Simply Awesome. Only changes: Added nutmeg and upped the cinnamon and I substituted 1 cup dried cranberries for the raisins which I soaked for 10 minutes before adding.

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Atari

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 11, 2009

I brought a few to work and receive continual requests for more! Healthy and filling while still tasting like a treat!

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Esther A.

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Reviewed: Sep. 13, 2009

I agree that these cookies taste good...but they are in NO way a better alternative to pastries or doughnuts! They are good, just don't think they are a healthy option. Sorry.

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Joey

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Reviewed: Sep. 7, 2009

Love these cookies! I had been looking for an alternative to purchased breakfast cookies (which I love). So I tried these, this is the 2nd time I've made them. This time I substituted a container of plain lowfat yogurt for the butter (last time I tried applesauce and they were too dry). I also baked them a little less so they would stay a bit moister. Added extra raisins and chocolate chips, and a little handful of coconut. They are awesome!

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RYERSAE

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Reviewed: Aug. 28, 2009

Yes, I changed this up a bit. But, they were delicious! And, in spite of my forgetting to add the water, they still came out perfectly, I don't think I'll add it the next time I make them. I followed the others advice--substituted 1/2 cup of honey for 1/2 of the brown sugar (this will also keep them a bit softer over the next couple of days) and I changed the raisins for chocolate chips, since only one of my three kids likes raisins. I didn't have wheat germ, so I just didn't worry about it. Plus, I like the idea of substituting some rice krispies for 1 cup of the oatmeal, so we did that. Yummy! My 4-year-old is polishing off hers right now, and I really enjoyed one with coffee. Oh, and I came up with 30 cookies, which is good for us since I don't like to have so many calories in one serving. (I think the original recipe assumes 2 cookies per serving, which may be fine for my tween boys who can consume many calories and still be thin as rails, but not for me or my hubby!) Try em, and don't be afraid to mix them up a bit!

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BABYDANE

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: Aug. 5, 2009

My husband loves to take breakfast to work vs. eating it at home because he gets up so early so I try to get creative. These "cookies" are great. They came out very moist and freeze well. Like others, I modified the recipe a bit. I cut the recipe in half and used 1/2 c. of brown sugar and 2 Tbsp. of honey. I used whole milk vs. water and 1 c. of all purpose flour. I also used 3/4 c. of oats and 1/2 c. of grape nuts instead of wheat germ. I also added 1/2 c. of chopped peanuts along with the raisins. They baked up very nice and smelled great coming out of the oven.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 5, 2009

My husband has high cholesterol so I had to tinker with this recipe to suit his needs. I used smart balance oil and applesauce instead of butter. I used egg substitute instead of eggs. I also used Smucker's organic peanut butter which is lower in sat fat. Husband doesn't like raisins, I used 1 cup of walnuts instead. Oh and instead of wheat germ we used milled flaxseed which is very high in omega 3. Cookies turned out flavorful and filling. Thank you for the basic recipe.

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Landy's Nana

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Great and filling breakfast cookie! I did use buttermilk instead of the water. I also used half raisins and half chopped dates. Because of what I had in my pantry - I used half peanut butter and half sunflower seed butter. I also ran out of oatmeal and only used 3 cups. Both not by choice....but the cookies came out great anyway!!!!! Thanks a bunch!!! I look forward to also crumbling a couple of these cookies in a bowl of vanilla yogurt, as well!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Really pretty good. I made two changes...instead of wheat germ I added whey protein powder and instead of 1cup raisins I chopped up a granny smith apple into little pieces which was about 3/4cup and topped off with raisins. I might form them into more of a bar next time and not call them cookies...they don't earn the name cookie but are definately a satisfying healthy snack and I will make them again.

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Holly

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Reviewed: Feb. 20, 2009

These cookies are THE best. I make them as the recipe reads except use chocolate chips instead of raisins. It makes up 24 good sized cookies. My toddler, kids, husband and parents love them!

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GoodKitty

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Reviewed: Feb. 7, 2009

Yum! Filling, and it tastes more 'breakfast' than 'cookie', and that's exactly what I've been looking for. Due to lack of resources, I had to make a few substitutions. I used white instead of wheat flour, flax seed instead of wheat germ, and honey for half of the brown sugar. I also used a combination of half dates and half walnuts instead of raisins, and I soaked the chopped dates in hot coffee beforehand. I drained the coffee and used it instead of water. Next time I'd add more dates. I look forward to trying the ginger-candy-and-sesame combination.

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dandy_rose

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Reviewed: Nov. 4, 2008

I've tried this a few different ways and liked them all, but this was my kids favorite: Use 1/4 C applesauce and 1/4 C butter, 1 C oats and 1C rice crispies, in place of brown sugar I used splenda brown sugar blend. Instead of raisins, I used choc/peanut butter swirl chips. They turned out very soft and my kids and the neighbors kids devoured them! (also try pumpkin version with pumpkin pie spice, yum :)

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brunette

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Reviewed: Oct. 16, 2008

Great cookies! My daughters didn't care for them, but I loved them! In my opinion they taste better a day or two later though. I didn't add raisins, but did add M&M's instead.. Thanks for a great recipe!

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MOM-2

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I love these cookies. I made them and brought them to work the next day and they were all gone!!

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momX5

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Reviewed: Oct. 2, 2008

OK, let me qualify by saying I had to alter the recipe, but these are awesome!! I didn't have the wheat germ so I ground some whole grain oat flake and blueberry cluster cereal in the food processor and used that. I soaked the raisins in warmed apple cider just cause it sounded yummy and used the cider for the water. Subbed out half the butter for applesauce and threw in a banana when I creamed the butter and sugar. I used a regular size cookie scoop and baked for 10 minutes. Got about 5 1/2 dozen cookies. The base recipe itself sounded yummy too, so I may have to try it again when I'm better prepared. Thanks for a great idea!

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susang

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Sep. 21, 2008

My toddler has been obsessed with "cookies" lately. She ALWAYS asks for them and most of the time, from a nutritional standpoint, I have to say no. But with this recipe, I can feel a little better about offering this as her snack with a glass of milk. I wanted to up the nutrients so I adjusted the recipe according to other reviewers comments. Instead of 1/2 cup butter I used 1/4 cup butter, 1/4 cup apple sauce. I added a ripened banana in with the peanut butter mixture. I didn't have wheat germ, so I subbed ground flax seed. Kids and parents will enjoy!

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Cookin' Away

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

I used crunchy natural peanut butter, and followed recipe exactly. I think they turned out wonderful. Getting my picky kids to eat them is a different story!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Sep. 8, 2008

This is an excellent recipe as is! I added mini chocolate chips to part of the batter for my chocoholic husband. Why buy prepackaged breakfast cookies when you can make them? Great recipe for adapting too and I can see trying with applesauce, flaxseed meal, wheat germ or dried cranberries for something different. Definitely a keeper in our house!

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ANN MARIE01

Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Aug. 21, 2008

This is soooooooo YUMMY I can't believe it's healthier than a regular oatmeal cookie! The only change I made was adding 1 cup chocloate chips instead of raisins since hubby doesn't like raisins. Next time I will use applesauce instead of butter as other raters have tried. I will also add some raisins to half the batch for ME. This is a filling and healthy breakfast on the go or a treat any time of the day!

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Aug. 12, 2008

Although I live in a house of picky eaters, I was still surprised no one would eat these. These taste a little too "healthy" for my tastes- you can't really taste the peanut butter, just more of a whole-grain taste. Next time, I'll try adding a banana like another reviewer suggested, and double the peanut butter.

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