Cookie Time - Breakfast Cookies

Reply Mon 17 Nov, 2008 02:39 pm
So, a few weeks ago I made some chocolate chip walnut cookies and they are just about gone, gone, gone. I decided I wanted to make oatmeal cookies and skip the chocolate chips, much as I love those - so I looked at oatmeal nut cookie recipes on the internet for quite a while, not finding exactly what fit my ingredients at hand.

Thus, a "new" sort of conglomerate recipe, relatively low in sugar and high in fruit and nuts - and they turned out great. I'm thinking of calling them Danger Cookies, or Breakfast Cookies.

Please add your own cookie recipes, especially if you've fooled around with a more ordinary recipe, but also any regular favorites.

Oatmeal cookies with walnuts and fruit

Makes 30 cookies at my house.

Preheat oven to 325 F (162 C?)


3/4 cup dried fruit - - soak for a while in water or a mix of sherry and water; I used 1/4 cup of sherry and 3/4 cup of water.
For my fruit mix I used what was left in a package of apple flavored dried cranberries, handfuls of golden raisins, and 6 packaged mission figs, stems removed and figs chopped. (The figs turned out to be a good choice..)
Drain water/sherry before adding to recipe dough.

1 + 1/2 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

1/4 cup melted butter, 1/4 cup walnut oil, 1/4 cup canola - or a mix of melted butter and canola oil (I actually had walnut oil so I did the first one.)
3/4 cup sugar (I used white)
1 large egg plus one egg white
1 tsp vanilla
1 + 3/4 cup quick or "old fashioned" oatmeal - don't know if there's a difference in baking with steel cut oats
1 + 1/4 cup chopped nuts (in my case, shelled walnuts in a plastic bag, smashed with a hammer)


Mix flour, baking powder, baking soda, and salt in a fairly big bowl.
Put melted butter/oil and sugar in a smaller bowl that will also hold the eggs. Beat the eggs in an even smaller bowl, and add them to the butter-sugar mix, then add the vanilla.
Create a "well" in the middle of the flour mix, and pour in the butter-sugar-eggs mix while stirring.
Add the oats, drained fruit, and chopped or crushed nuts. Dough will begin to be a bit stiff, but carry on..
Place spoonfuls of dough on ungreased cookie sheets. Mine didn't spread all that much larger than the uncooked spoonful, so next time I might get a few more onto the baking sheet.

Bake at 325 for 17 minutes (in my oven, anyway), remove to baking rack.
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Reply Mon 17 Nov, 2008 07:30 pm
ossobuco wrote:

So, a few weeks ago I made some chocolate chip walnut cookies and they are just about gone, gone, gone.


Makes 30 cookies at my house.

Are you sure it's 30? Doesn't sound like they last long. Wink Laughing
Reply Mon 17 Nov, 2008 08:47 pm
Yeh, I freeze them and eat 1 a day (the choc chip ones were fewer, if I remember right). Alas, I've scarfed about six of these fruit things already.
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Reply Wed 9 Jul, 2014 08:03 am
Funny you posted this - I am right now enjoying a scone. I baked them this morning from a Trader Joes package.

Not sure if you consider scones cookies - I sort of consider them breakfast cookies. They tend not to be as sweet and many come with various fruits and/or nuts. I don't have a recipe but the Trader Joes mix I used was pretty good (and easy - just add water and bake).
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bobsal u1553115
Reply Wed 9 Jul, 2014 08:34 am
Its always cookie time!
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Abhibhava Ubriani
Reply Sun 13 Sep, 2015 11:18 pm
Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets (do not substitute slice-and-bake dough).
Make a well in each ball with your thumb. Fill the wells with a total of 1⁄3 cup apricot jam or raspberry jam.
Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.
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