Big Breakfast Cookie

"I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast."
 
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photo by AltaJoy photo by AltaJoy
photo by AltaJoy
photo by Susiecat too photo by Susiecat too
photo by Bonnie G #2 photo by Bonnie G #2
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
20mins
Ingredients:
8
Yields:
1 cookie
Serves:
1
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ingredients

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directions

  • Preheat oven to 350°F.
  • Spray cookie sheet with baking spray.
  • Mix all ingredients together.
  • Spoon 1 large mound on the baking sheet.
  • Bake 15-20 minutes.

Questions & Replies

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Reviews

  1. A thousand thanks for this recipe. I love it! I love having the dry ingredients pre packaged. It makes the mornings a snap! The best thing about this recipe is how many easy modifications there are (try adding half a smashed banana and some walnuts. OMG) They are very hard to mess up and I eat them almost every day! Love em!
     
  2. I enjoy making these as a breakfast treat. They are very large and quite filling. Instead of the sugar, I use maple syrup. I also prefer a mix of golden raisins and currents. I made homemade applesauce to keep in the fridge. I tried it both smooth and chunky and I thought the chunky applesauce was way better in the cookies. Lastly, while I like the large cookie, my husband prefers them more bite sized, so I split his into 3-4 smaller cookies.
     
  3. My 16 year old son made this last night for a late-night snack. He doesn't usually like anything healthy so I was surprised when he said he liked this. I also thought it was very good and like the fact that it is low fat and low sugar. Nice change of pace for breakfast. Thanks for posting!
     
  4. I think these are fantastic, but if you are looking for something sweet (like a normal cookie), these aren't for you. They do taste like a good bowl of oatmeal, but in cookie form. Even though I like oatmeal, it never sounds appealing to me for breakfast. Since it is healthy, I keep trying to find recipes that use oatmeal, are still healthy, and reasonably yummy. This is it! <br/><br/>BTW - I used brown sugar instead of Splenda and craisins instead of raisins.
     
  5. These breakfast cookies were OK, but I'll probably go back to the instant oatmeal cookie instead. When they were fresh and cooled overnight, I could really taste the powdered milk (we just overcame dairy intolerance, so I can use a little, so I'm probably just very sensitive to the taste), but it got better the second day. However, that said, I think I've got some even yummier ideas to bring back to that recipe: cutting the sugar waaay back in the homemade instant oatmeal, using baking soda instead of baking powder (since I can taste that too, and it increases with age), and using more cinnamon! MmMmm ... so this recipe is a delicious start. Use this one if you like the extra protein from the powdered milk, and use the other recipe if you have issues with dairy.
     
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Tweaks

  1. I enjoy making these as a breakfast treat. They are very large and quite filling. Instead of the sugar, I use maple syrup. I also prefer a mix of golden raisins and currents. I made homemade applesauce to keep in the fridge. I tried it both smooth and chunky and I thought the chunky applesauce was way better in the cookies. Lastly, while I like the large cookie, my husband prefers them more bite sized, so I split his into 3-4 smaller cookies.
     
  2. I wasn't very impressed with this recipe. I tried it as a breakfast alternative for my kids. They didn't really like them either. I did use sugar instead of splenda and cranberries instead of raisins.
     
  3. I think these are fantastic, but if you are looking for something sweet (like a normal cookie), these aren't for you. They do taste like a good bowl of oatmeal, but in cookie form. Even though I like oatmeal, it never sounds appealing to me for breakfast. Since it is healthy, I keep trying to find recipes that use oatmeal, are still healthy, and reasonably yummy. This is it! <br/><br/>BTW - I used brown sugar instead of Splenda and craisins instead of raisins.
     
  4. These breakfast cookies were OK, but I'll probably go back to the instant oatmeal cookie instead. When they were fresh and cooled overnight, I could really taste the powdered milk (we just overcame dairy intolerance, so I can use a little, so I'm probably just very sensitive to the taste), but it got better the second day. However, that said, I think I've got some even yummier ideas to bring back to that recipe: cutting the sugar waaay back in the homemade instant oatmeal, using baking soda instead of baking powder (since I can taste that too, and it increases with age), and using more cinnamon! MmMmm ... so this recipe is a delicious start. Use this one if you like the extra protein from the powdered milk, and use the other recipe if you have issues with dairy.
     
  5. I made this for my son the other morning to give him a bit of a change from the usual. I didn't have any applesauce- so I used grated pear that I had cooked in the microwave for a minute. I used only 1 teaspoon of sugar instead of splenda as the fruit had it's own sweetness. We got 1 big fat cookie which was very impressive to a hungry boy. Thank you Budgiegirl
     

RECIPE SUBMITTED BY

I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.
 
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