Chock full of nuts and dried fruits, this breakfast cookie recipe was one that Madisyn Riffel entered in the 4-H Foods division at the Central Kansas Free Fair!
Judging them, I was impressed that they contained the typical granola bar ingredients but actually were moist and didn’t crumble into pieces after you took a bite!
Madisyn used whole wheat flour, so in combination with the fruit and nuts these cookies are nutrient-dense. However those same fruit and nuts, along with butter and brown sugar, make them fairly high in calories as well. Madisyn made large cookies – her recipe yielded just 1 dozen cookies. I used a 2-tablespoon dipper and ended up with 2 dozen cookies.
Also I didn’t have a package of mixed dried fruit or dried banana chips on hand so I used a combination of raisins and craisins + also added some sunflower seeds.
I plan to have a cookie or two, along with a glass of almond milk, for breakfast the next few mornings.
Grab ‘N’ Go Breakfast Cookies Makes 1 dozen large cookies using ¼ cup measure or 2 dozen using a 2-tablespoon scoop
½ cup butter, softened
2/3 cup packed brown sugar
2 eggs½ teaspoon vanilla
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned rolled oats
1 cup mixed dried fruit pieces
½ cup dried banana chips, broken up
½ cup chopped walnuts
1. Preheat oven to 350°. Grease or spray cookie sheet(s).
2. In a mixing bowl, beat butter with an electric mixer until creamy, about 30 seconds. Add brown sugar; beat until combined. Add eggs and vanilla.
3. In a small bowl, mix whole wheat flour, baking powder, baking soda an salt.
4. Stir flour mixture into egg mixture. Add oats, mixed fruit bits, banana chips and nuts.
5. Scoop dough (using either a ¼ cup measuring cup or a 2 tablespoons dipper); plan on prepared cookie sheet, 2” apart.
6. Bake 12 to 15 minutes or until edges are golden brown. Let cool on sheet for 1 minute and then move to cooling rack.
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