Bakery-Style Breakfast Cookies Recipe

Name: Bakery-Style Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old fashioned oats; 1 1/4 cups whole wheat flour; 1 cup all-purpose flour; 1 cup Grape-nuts cereal; 1/2 cup wheat germ; 1/2 cup oat bran; 2 teaspoons baking soda; 2 cups unsalted butter, room temperature; 2 large eggs; 1 cup packed golden brown sugar; 1/2 cup sugar; 1 tablespoon vanilla extract; 1 cup almonds, toasted, coarsely chopped; 1 cup raisins; 1 cup chopped pitted dates; 14 whole pitted dates, split lengthwise in half

Servings: persons

2 cups old fashioned oats
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 cup Grape-nuts cereal
1/2 cup wheat germ
1/2 cup oat bran
2 teaspoons baking soda
2 cups unsalted butter, room temperature
2 large eggs
1 cup packed golden brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
1 cup almonds, toasted, coarsely chopped
1 cup raisins
1 cup chopped pitted dates
14 whole pitted dates, split lengthwise in half

1
Preheat oven to 350u00b0F.
2
Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
3
Using electric mixer, beat butter in another large bowl until creamy.
4
Add eggs, both sugars, and vanilla and beat until smooth.
5
Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
6
Can be prepared 1 week ahead.
7
Cover and chill.
8
Let soften at room temperature before continuing.
9
Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
10
Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
11
Using damp fingers, press cookies to 1/2-inch thick rounds.
12
Press 1 date half into center of each cookie.
13
Bake cookies 1 sheet at a time at 350u00b0 until brown on top, about 15 minutes.
14
Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
15
(Can be made 8 hours ahead and let stand at room temperature).
16
Serve at room temperature or slightly warm.

1858

kcal

Calories

119

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups old fashioned oats, 1 1/4 cups whole wheat flour, 1 cup all-purpose flour, 1 cup Grape-nuts cereal, and more.

Yes, Bakery-Style Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bakery-Style Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions