Breakfast Cookies


Almonds. Nature’s Rubies. Coconut.


I came upon this recipe in my Penzey’s Spice Catalogue.  It was submitted by a reader, it sounded good so I gave it a go and have made several batches since.

I am not a nutritionist, but these cookies seem to have alot going for them.  Cranberries, toasted almonds and coconut.  And yes, there is butter that gives these cookies there wonderful moistness but I think it is the cinnamon and almond extract that really bring all these lovely components together.

The only substitution I made to this recipe is that I forego the raisins and double up on dried cranberries because I love them so much. (see previous post: Nature’s Rubies)

I find that these are great on the go, too.  I have brought them with me on all day flea market outings, when traveling via the airport (better than the million calorie banana nut muffin) and they were even good on a half day hike that I did.

They are super easy to make.  I hope you enjoy them!



Breakfast Cookies

2 sticks butter, softened

1 c. brown sugar

1/2 c. sugar

2 eggs, room temperature

1 t. pure almond extract

1 t. pure vanilla extract

1 and 1/2 cups flour

1 t. baking soda

1 t. cinnamon

3 c. oats (regular or  quick cook)

1 c. raisins

1 c. dried cranberries

1 c. baking coconut

1 c. slivered almonds (toast 10 mins. at 350 degrees)

Preheat oven to 350 degrees.  In a mixing bowl, cream together the butter and sugars until fluffy.  Add the eggs and extracts and beat well.  Add the flour, baking soda, cinnamon and oats and mix.

Fold in the remaining ingredients and stir until blended. Drop by the tablespoon onto ungreased cookie sheets and bake at 350 degrees for 14 – 16 minutes.

The Breakfast Cookie. Something For Everyone.


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