Martha Stewart Breakfast Cookies

Martha Stewart breakfast cookies are an easy oat cookie made with whole-wheat flour, almonds, dried mango and banana chips, ready in 80 minutes. Try this easy dessert for grab-and-go mornings, lunchbox snacks or a potluck table, since it's make-ahead friendly and keeps for a week.

Chop the mango, papaya and almonds small, because that spreads the add-ins through every bite. Leave big pieces in and the cookies crumble apart and some bites turn out plain.

Martha mixes whole-wheat and all-purpose flours, so the cookies get extra nutrients but stay tender and moist. Each one is scooped by the full cup and topped with banana chips, which makes them a hearty breakfast you can eat with no bowl or spoon.

Martha Stewart Breakfast Cookies

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

14

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

480

kcal

Rolled oats, seeds, nuts and dried fruit make a chewy, hearty cookie with a golden edge and a soft middle. Baking them big and letting them cool fully on the pan keeps them firm enough to carry.

Ingredients

• 2 cups whole-wheat flour
  

• 2 cups all-purpose flour
  

• 1 1/2 teaspoons baking soda
  

• 1/2 teaspoon coarse salt
  

• 4 sticks unsalted butter, room temperature
  

• 3 cups packed dark-brown sugar
  

• 4 large eggs
  

• 1 tablespoon plus 1 teaspoon pure vanilla extract
  

• 4 cups rolled oats
  

• 1 cup raw almonds, coarsely chopped
  

• 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 finely chopped dried mango
  

• 1/4 cup finely chopped dried papaya
  

• 1 cup banana chips
  

Directions

• Whisk the dry ingredients: Preheat the oven to 350°F. Whisk 2 cups whole-wheat flour, 2 cups all-purpose flour, 1 1/2 teaspoons baking soda and 1/2 teaspoon coarse salt in a large bowl.
• Cream the butter and sugar: Beat 4 sticks room-temperature unsalted butter with a mixer until light and fluffy, then add 3 cups packed dark-brown sugar and beat until well combined. The mixture should look pale and creamy before the eggs go in.
• Add eggs and vanilla: Beat in 4 large eggs one at a time, mixing well after each. Then add 1 tablespoon plus 1 teaspoon vanilla and beat just until combined.
• Add the flour mixture: Slowly add the flour mixture to the bowl and beat until well combined. The batter turns quite stiff here, so a stand mixer works much better than a handheld one.
• Stir in the add-ins: Add 4 cups rolled oats, 1 cup chopped almonds, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds and 1/2 cup shredded coconut. Then add 1/2 cup raisins or currants, 1/2 cup chopped mango and 1/4 cup chopped papaya, and beat until everything is evenly mixed through the dough.
• Shape the cookies: Form the dough into 8 big cookies using 1 cup each, or about 14 smaller ones using 1/2 cup each. Set them on 2 parchment-lined baking sheets with a few inches between them, since they spread as they bake.
• Top with banana chips: Press 3 banana chips from the 1 cup into the top of each cookie. This gives every cookie a crunchy, sweet topping.
• Bake and cool: Bake until golden and firm, about 30 minutes for large cookies and 20 to 25 minutes for smaller ones. Let them cool completely on the baking sheets, about 30 minutes, so they set firm before you move them.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the dried fruit and nuts?

Yes, this recipe is a good way to use up what you already have. Dried apricots, cherries, dates or crystallized ginger work in place of the mango and papaya, and pistachios, pecans or hazelnuts can replace the almonds.

How long do breakfast cookies keep?

Store them in an airtight container at room temperature for up to 1 week. They stay soft and chewy, so they're easy to make on Sunday and eat all week.

Can I make a smaller batch of this recipe?

The batter can be halved, which is handy if you don't need 14 cookies. For smaller cookies instead, scoop with a 1/4 or 1/3 cup measure and shorten the bake time to 20 to 25 minutes.

Do I need a stand mixer for the dough?

A stand mixer is the better choice because the batter gets very stiff once the flour goes in. With only a handheld mixer, beat the butter, sugar, eggs and vanilla, then stir in everything else by hand.

Why did my cookies spread into each other?

The dough mounds were probably too close together. Each cookie is about a cup of dough and spreads a lot, so leave a few inches between them and use two baking sheets.