Big Breakfast Cookies Recipe

Name: Big Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ½ cups sifted flour; 1 ¾ teaspoons salt; 1 tablespoon baking soda; 4 cups quick oats; 1 ¼ cups sugar; 1 ½ cups raisins; 1 teaspoon ground ginger; 1 cup melted vegetable shortening; 1 cup light molasses; 2 eggs; ¼ cup hot water; 1 cup finely chopped nuts

Servings: persons

4 ½ cups sifted flour
1 ¾ teaspoons salt
1 tablespoon baking soda
4 cups quick oats
1 ¼ cups sugar
1 ½ cups raisins
1 teaspoon ground ginger
1 cup melted vegetable shortening
1 cup light molasses
2 eggs
¼ cup hot water
1 cup finely chopped nuts

1
Combine sugar, shortening, eggs, molasses, raisins and nuts.
2
Add dry ingredients and hot water.
3
Work the dough till it is well mixed.
4
On a floured board roll out a portion of the dough to 1/4 inch thick.
5
Cut with 3 1/2 inch cookie cutter.
6
Place cookies on a lightly greased baking sheet.
7
Brush each cookie with water and sprinkle with sugar.
8
Bake in oven at 375 for 8 to 10 minutes.

1156

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 ½ cups sifted flour, 1 ¾ teaspoons salt, 1 tablespoon baking soda, 4 cups quick oats, and more.

Yes, Big 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.

Big Breakfast Cookies

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