Grab-And-Go Breakfast Cookies Recipe

Name: Grab-And-Go Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine (I used golden crisco); ½ cup brown sugar, packed; ¼ cup granulated sugar; 2 eggs; 1 tablespoon vanilla extract; 1 (14 ounce) can crushed pineapple, well drained; 3 cups quick-cooking rolled oats; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup dried currant; 1 cup dried blueberries; 1 cup walnuts or 1 cup pecans or 1 cup almonds, roughly chopped

Servings: persons

½ cup margarine (I used golden crisco)
½ cup brown sugar, packed
¼ cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 (14 ounce) can crushed pineapple, well drained
3 cups quick-cooking rolled oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup dried currant
1 cup dried blueberries
1 cup walnuts or 1 cup pecans or 1 cup almonds, roughly chopped

1
Preheat the oven to 350F Line cookie sheets with parchment paper.
2
Set aside.
3
With an electric mixer beat margarine together with sugars until light and fluffy.
4
Add eggs and vanilla and beat to combine.
5
Add pineapple to egg mixture and beat just to combine.
6
In a large bowl whisk together oats, flour, soda and cinnamon.
7
Add flour mixture to egg mixture and blend well.
8
Mix in fruit and nuts by hand.
9
Drop 1/3 cup measures of the batter onto the prepared sheets leaving 2 inches in between each cookie.
10
Flatten with damp hands to 1/2 inch thickness.
11
Bake until golder brown approx 15 minutes.
12
Do not overbake.
13
Let stand 5 minutes then place on a rack to cool.
14
** I didn't use pineapple and found the mix a little dry so added 1/2 apple sauce.
15
Forgot the vanilla and it tasted just fine.
16
For the dried fruit I added a mixture of raisins, currants, dried cranberries and choc chips.
17
Have a few here that don't like nuts so I just tossed in a small handful of pecans, walnuts and almonds.
18
I also made mine much smaller than called for.
19
Next time I'll try adding some ground flax.
20
Or maybe some wheat germ -- bran -- lots of healthy add ins could be used.

843

kcal

Calories

Fat

124

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

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 13 ingredients. The key ingredients include: ½ cup margarine (I used golden crisco), ½ cup brown sugar, packed, ¼ cup granulated sugar, 2 eggs, and more.

Yes, Grab-And-Go 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!

Grab-And-Go Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions