The Ultimate Breakfast Cookie Recipe

Name: The Ultimate Breakfast Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all-purpose flour (3.4 oz.); 3/4 cup whole wheat flour (3.4 oz.); 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces); 1 cup toasted pecans, chopped (4 ounces); 1 cup raisins (or other dried fruit); 1/2 cup toffee pieces (or chocolate chips can be substituted); 6 tablespoons unsalted butter, softened but still cool; 1/2 cup creamy peanut butter; 1 1/2 cups light brown sugar; 1/3 cup molasses; 1 large egg; 1 teaspoon vanilla extract

Servings: persons

3/4 cup unbleached all-purpose flour (3.4 oz.)
3/4 cup whole wheat flour (3.4 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces)
1 cup toasted pecans, chopped (4 ounces)
1 cup raisins (or other dried fruit)
1/2 cup toffee pieces (or chocolate chips can be substituted)
6 tablespoons unsalted butter, softened but still cool
1/2 cup creamy peanut butter
1 1/2 cups light brown sugar
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees.
2
Line two large baking sheets with parchment paper.
3
Whisk flour, baking powder, baking soda, and salt in medium bowl.
4
In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
5
In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
6
Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
7
Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
8
With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
9
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
10
The dough will seem dry, but resist the urge to add more liquid.
11
Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
12
Using hands, gently press each dough ball to 1 inch thickness.
13
Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
14
DO NOT OVERBAKE!
15
Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

1137

kcal

Calories

Fat

144

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 3/4 cup unbleached all-purpose flour (3.4 oz.), 3/4 cup whole wheat flour (3.4 oz.), 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, The Ultimate Breakfast Cookie 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!

The Ultimate Breakfast Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions