Breakfast Cookies. No milk, no bowl, no spoon – no worries.

Breakfast Cookies.

While eating cookies, I was trying to come up with a quick alternative to a bowl of cereal for breakfast. Something quick, portable and semi-healthy. So the breakfast cookie try-outs began in my kitchen. Here is the version that won.

Breakfast Cookies.

1/2 cup butter, softened
1/2 cup shortening (butter flavored is great)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teas baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teas freshly grated nutmeg
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (soaked in hot spiced or black tea for minimum 5 minutes, then drained).
1 cup chia seeds
1/2 cup flax seeds
1/4 cup wheat germ

1 cup of chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl on low-medium speed cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until light and fluffy. In a separate bowl whisk the flour, baking soda, baking powder, nutmeg, cinnamon, cloves, and salt. Gradually add to the egg/sugar mixture. Mix to combine. Add oats and raisins (drained) along with the chia seeds, flax seeds and wheat germ. Using a scoop (like a large melon-baller) drop onto cookie sheets that have been covered with parchment paper.
Bake 12 to 14 minutes until light and golden. Move to a wire rack after they have cooled slightly and then store in an airtight container.

Breakfast Cookies.
Breakfast Cookies.

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