Best Breakfast Cookie Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 23, 2005

WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes in the blender with the liquid ingredients. When the prunes and liquid are blended well, I add the apricots and pulse a few times to chop, then the nuts and cranberries. That way there is no chopping and all the liquid ingredients are in one place and ready to pour into the dry. The dough is stiff, but needs no extra liquid..especially with the softened fruit which adds a little more moisture. We stir as much as possible then finish with our hands! Most ovens are different but we usually end up baking these for 8 1/2 to 9 minutes as they do get dry if baked too long and are so much better a little underbaked. May help to do a few test cookies to get the time right.

—Rivka

See full review »

Most Helpful Critical Review

Aug 20, 2003

Chopping the dried fruits, making prune puree was time consuming. The dough is very thick and dry; I used 1/2 c. water instead of 2 Tbsp. I mixed by hand, like kneading heavy bread dough, so I wouldn't burn out the motor on my electric mixer. Cookies turned out nicely, freeze well.

—ANNE-B

See full review »

118 Ratings

See other versions of this recipe!

Dec 06, 2003

This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!

—Yellowsunflower9

See full review »

Aug 27, 2006

This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat flour instead of white, and (because these are for my kids) I processed the rolled oats to a fine consistency in the food processor. I also added 2/3 cup unsweetened cocoa to the dry ingredients. I substituted 3/4 cup unsweetened applesauce for the prune puree, and omitted the dried fruit and nuts. I added a bag of high quality dark chocolate chips. I scooped out the dough onto a baking sheet and put it in the freezer for a few minutes for ease of handling. Then I patted down the dough and wrapped the cookies to freeze. This way, I can just pull these out of the freezer and bake them fresh before school every morning. My kids LOVE these!

—ELVISCOSTELLOFAN

See full review »

Jul 16, 2005

I own a small espresso cafe and bakery and we made these cookies for the first time on Wednesday. The batter was a little dry so we added an extra quarter cup of prune puree. I couldn't believe how fast they sold. We ended up making them again on Thursday and Friday because demand was so high. Thanks for a great recipe.

—SUGARPLUMSCOOKIES

See full review »

Dec 06, 2003

Made these great cookies today changing a few things 1.) I also used baby food prunes less time consuming. 2.) I cut the apricots with my kitchen shears 3.) I used 1 cup of applesauce in place of the 1/2 cup canola oil,it makes the dough a little more moist and easier to work with. Hope you find this helpful.

—RODEONUTRITION

See full review »

Dec 06, 2003

These are wonderful--just like Baker's Breakfast Cookies! I did make a few changes to suit my needs. I used half whole wheat flour, substituted chopped peanuts for the walnuts, cut the sugar down to 1 1/2 cups, and used olive oil instead of canola. They were wonderful! (I've made three batches in the last week!)

—JILLWE

See full review »

Sep 22, 2006

These cookies are sooo good! Really only bake these for 8 - 10 minutes, or they get dry. They are like a muffin and a cookie, so if they are overcooked, they get dry. I made a few substitutions, I added a dried fruit mix of dried apricots, dried apples and prunes, chopped; I substituted applesauce for the prune puree; proccesssed the oats in my food processor until fine, like another reviewer; I substituted 2 cups of wheat flour for 2 cups of the all purpose flour; I used 1 tsp. of cinnamon; omitted the nuts and added 2/3 cup cocoa powder and chocolate chips because I wanted the kids to like them. They were delicious! Perfect for breakfast. I did like another reviewer and patted some of the cookies out and froze them, then I can throw them in the oven in the morning. Yum!

—HTR

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

World's Best Cookie

The Best Double Chocolate Chip Cookie

The Absolute Best Cookie Recipe Ever

Best Big, Fat, Chewy Chocolate Chip Cookie

Healthier Best Big, Fat, Chewy Chocolate Chip Cookie

Cowboy Cookie Mix in a Jar

Pizza Pan Oatmeal Cookie

Cookie in a Jar

Cookie Mix in a Jar VI

Low Sugar Oatmeal Raisin Cookie

ADVERTISE WITH US

Nutrition

Calories
176 kcal
9%

Carbohydrates
33.9 g
11%

Cholesterol
0 mg
0%

Fat
3.1 g
5%

Fiber
1.7 g
7%

Protein
3.6 g
7%

Sodium
221 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Breakfast Cookie

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 176
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 221mg 9 %
Potassium 153mg 4 %
Total Carbohydrates 33.9g 11 %
Dietary Fiber 1.7g 7 %
Protein 3.6g 7 %
Sugars 14.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 14 %
** Thiamin 19 %
Niacin 15 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.