Breakfast Cookies
Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Jump to recipeMartha made these cookies on Martha Bakes episode 312. The recipe is adapted from Randell Dodge, owner of Red Barn Bakery, who sells his cookies at the farmers' market in Bedford, New York.
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Ingredients
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. Coarse salt
- 4 stick unsalted butter
- 3 cups packed dark-brown sugar
- 4 large eggs
- 1 Tbsp. pure vanilla extract
- 1 tsp. pure vanilla extract
- 4 cups rolled oats
- 1 cup raw almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup shredded unsweetened dried coconut
- 1/2 cup raisins or currants
- 1/2 cup dried mango
- 1/4 cup dried papaya
- 1 cup banana chips
Directions
- Step 1Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Step 2Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Step 3Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Step 4Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
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