By Garlic Girl
I can never stock up on enough breakfast cookie recipes, especially since they are my work-week breakfast 95 percent of the time. I always have a stash in the freezer at work. Sometimes they take the edge off a Monday morning. Seriously. I grab one, heat it in the microwave in the office kitchen, make a big cup of coffee and sit down in my little cubicle. It’s amazing how something so small could be comforting.
Maybe that’s why I start to get a little anxious when I see the last couple lonely cookies in the freezer bag. Luckily, they only take about 35 minutes start to finish to replenish.
They’re kind of a beautiful thing for busy mornings, and for those who don’t want to make a big deal out of breakfast – AND for those who just love to eat something sweet with coffee that isn’t just packed with white sugar and flour. That would be me. I love sitting down with a good cuppa and biting into something freshly baked that is actually pretty good for my body.
So this is why I’m sharing the recipe with you. Have at it!
- 1½ cups whole wheat flour (preferably King Arthur's)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup oats
- ¼ cup chia seeds
- ½ cup chopped walnuts
- ¼ cup shredded, toasted coconut
- 1 stick butter, room temperature
- ½ cup fresh peanut butter (or whatever you have on hand)
- ½ cup raw honey (regular is fine)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- ½ cup raisins
- Heat oven to 375 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, oats, chia seeds, walnuts, coconut; set aside.
- In a separate bowl, or bowl of stand mixer, beat butter and peanut butter until creamy; about 3 minutes. Add eggs, one at a time, beating in between. Scrape down bowl; add vanilla extract.
- Slowly add flour mixture to butter mixture, and blend on low speed until just incorporated. Add raisins, chocolate chips and continue to blend for another 15 or seconds to combine.
- With ice cream scooper, or large spoon, drop dough onto parchment paper lined baking sheet.
- Bake for about 12-15 minutes until light golden brown.