Breakfast Cookies

by Cake and Cookie recipes on · without comments

A Breakfast Cookie on a plate.

These cookies contain plenty of rolled oats and mixed fruit, though are quite different to cereal bars. The oats and coconut are toasted, which gives them a nice nutty flavor. One reasonably large cookie works nicely for a quick breakfast on the go.

You can make these with or without mixed spice. I usually make them without, as they are nice and flavourful anyway.


130 g (4 1/2 oz or 1 1/2 cups) rolled oats (porridge oats) 70 g (2 1/2 oz or 3/4 cup) dessicated Coconut 115 g (4 oz or 7/8 cup) plain flour 1/4 tsp salt 1/2 tsp baking soda (bicarbonate of soda) 115 g (4 oz or 1/2 cup) butter or baking margarine, softened 210 g (7 1/2 oz or 7/8 cup, tightly packed) brown sugar 1 egg, lightly beaten 30 ml (1 oz or 1/8 cup) milk 1/2 tsp vanilla essence 210 g (7 1/2 oz or 1 1/2 cups) mixed dried fruit 2 tsp mixed spice (optional)

Breakfast Cookies Recipe

Pre-heat the oven to 180ºC (350ºF or gas mark 4 or 160ºC fan).

Spread the rolled oats out on a tray. Put the tray in the oven to toast them for 10 minutes.

When done, add the coconut to the tray, and mix with the rolled oats. Toast for a further 10 minutes.

In a medium bowl mix together the flour, salt, and baking soda. If including mixed spice, add this to the flour as well.

In a large bowl cream together the softened margarine and the brown sugar. An electric hand whisk works well for this.

Add half the egg and beat it in, then beat in the other half.

Add the vanilla and milk, and beat in.

Add the flour mix from the other bowl, and stir this into the mixture.

Stir in the toasted coconut and oats, which should have cooled by now.

Finally stir in the mixed fruit. If the fruit is stuck in clumps in the packet, then I would recommend separating it out before adding to the mixture.

Spoon dollops of the mixture onto non-stick baking sheets. (I prefer using baking sheets with non-stick paper). Flatten the dollops slightly, you will probably need to use two spoons as the mixture is very sticky.

The cookies do expand during cooking, but not by a great amount. Leaving about half the space of an uncooked cookie between each cookie should be fine.

Bake for about 15 minutes, if the cookies still look uncooked on top after this time cook for a little longer. The larger you make your cookies, the longer they'll need to cook.

After removing from the oven, leave to cool on the trays for a few minutes. Then transfer to a wire rack to finish cooling. When cooled store in an airtight tub or cookie tin.

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