In the spirit of our dateaversary this month, I thought I’d share a story from when A and I first dating. I love people through food and he was (and is) no exception. So when he would make the hour commute to come see me, I made sure I sent him home with something edible. More often than not it was a bag of these breakfast cookies.
For a few weeks, we went along with me doling out breakfast cookies like it was my job and him being super appreciative each time. Then he happened to be at my house one day when I was mixing up another batch and he casually suggested that I should add more chocolate chips rather than raisins. I didn’t understand what he meant.
That’s when he told me that he didn’t actually really like raisins all that much. WHAT?!?!
I was shocked. I had been making these cookies for almost a month and he’d been eating them without telling me he didn’t like one of the main ingredients! And why hadn’t he told me? Because he didn’t want to hurt my feelings.
Gah. Doesn’t it make your heart squeeze just a little bit?
With or without raisins, these breakfast cookies are super tasty and filling. I find that one or two in the morning is enough to get me through until lunchtime without feeling hangry. You could certainly add additional ingredients (like nuts or protein powder) to give it even more nutritional value, but as someone who’s allergic to nuts (and therefore most on-the-go breakfast recipes), I don’t feel like anything is missing.
While you could certainly make the entire breakfast cookies recipe at once, I suggest only baking a day or two in advance so they stay soft and delicious. They are perfect for taking on the school bus or eating at work and there’s just enough sweetness to keep kids coming back for more.
Breakfast Cookies Recipe
- 1/2 Cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup granulated sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1-1/2 Cups all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 cup each: raisins, craisins and semi-sweet chocolate chips.
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins, craisins & chocolate chips; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.