Breakfast Cookies



½ cup plus 6 tbsp. butter, softened (200g)

½ cup firmly packed brown sugar (100g)

¼ cup granulated sugar (50g)

2 eggs

1 tsp. vanilla (5ml)

1 cup whole wheat flour

½ cup all-purpose flour (64g)

1 tsp. baking soda (6g)

1 tsp. ground cinnamon (2g)

½ tsp. salt (2g – optional)

3 cups old fashioned rolled oats (270g)

1 cup unsalted nuts, chopped (almonds, pecans, walnuts or a mixture of your favorites)

1 cup dried fruit (approx. 150g – I use a mixture of dried cherries and blueberries)


Heat your oven to 350°F (176°C). In a medium sized mixing bowl, stir together the flours, baking soda, cinnamon and salt. Set aside.

In the bowl of an electric mixer, cream together the butter, brown sugar, granulated sugar, eggs and vanilla. Add spoonfuls of the flour mixture until all is incorporated. Turn the mixer off, and then stir in the oats, nuts and dried fruit by hand.

Drop the dough in rounded spoonfuls onto an ungreased cookie sheet. Press the cookies slightly to flatten to ¾” (2cm) thickness. Bake for 10 minutes, and then flip the cookies over and bake for another 10 minutes. Remove the cookies from the baking pan, and allow to cool on a wire rack.