Breakfast Cookie

Tammy Raynes


My good friend, Jessica, just sent me this recipe she found in a magazine. She knew I'd been looking for a similar recipe for a breakfast cookie.

This calls for dried apricots, but you could use any dried fruit. I tried it with raisins and swapped walnuts for pecans.

☆☆☆☆☆ 0 votes
1 dozen
15 Min
20 Min


1/2 c
firmly packed dark brown sugar
6 Tbsp
butter, melted
1/4 c
2 large
1 1/2 c
chopped walnuts, divided
1 c
chopped dried apricots
2 c
unbleached whole-wheat flour
1 c
oat bran


1Preheat oven to 350 degrees. In a large bowl, beat sugar, melted butter, and honey at medium speed with an electric mixer until combined. Add eggs, one at a time, beating well after each addition. Add 1 cup walnuts, apricots, flour, and oat bran, beating until well combined (mixture will be thick). Drop dough in 12 equal portions on baking sheet, spacing 2 inches apart. Top evenly with remaining 1/2 cup walnuts.
2Bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool completely. Store in an airtight container up to 5 days.

About this Recipe

Course/Dish: Other Breakfast, Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy