Bakery-Style Breakfast Cookies

READY IN: 35mins
YIELD: 28 cookies




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