Breakfast Cookies

I always admire those who are first at a tailgate. These early risers are there long before kickoff to set up the tent, get the smoker or grill fired up, and be the first to welcome everyone in for game day! If you are an early riser or have one in your tailgating group, send these breakfast cookies along with them. Yes, they are technically a cookie, but when you taste the wheat germ, old fashioned oats, coconut, toasted almonds, apricot, golden raisin, and dried cranberries, it feels like you are eating a balanced breakfast. Served with a french press filled with hot coffee, you have a breakfast that will help those early risers get the tailgate ready for you! In the off season, these cookies are great for any type of day. Once you tailgate with them, they will surely enter your regular cookie rotation.

Breakfast Cookies
Recipe By:

  • 1 cup golden raisins
  • 1 cup slivered dried apricots
  • ½ cup dried cranberries
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon water
  • 2 sticks unsalted butter, room temperature
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 Tablespoon vanilla
  • 1 teaspoon grated fresh lemon zest
  • 2½ cups old fashioned oat meal (not quick cooking)
  • 1½ cups toasted slivered almonds
  • 1½ cups sweetened shredded coconut
  • 1 cup toasted wheat germ
  • 1½ cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon soda
  • ¼ teaspoon freshly grated nutmeg

  1. Preheat the oven to 350 degrees. Put the raisins. apricots and cranberries in a microwaveable bowl. Add the lemon juice and water. Stir to blend. Microwave the fruits on high for 30 seconds. Remove. Cover the bowl with a plate and let the fruits plump for 10 minutes. Uncover. Stir and set fruits aside.
  2. Put the butter into the work bowl of a mixer. Mix on medium speed until the butter is creamy. Add the sugars and mix on medium until the sugar is incorporated. Add the eggs, one at a time, mixing after each addition. Add the vanilla and lemon zest. Mix until blended.
  3. Add the plumped dry fruits and mix on low speed until blended. Add the oatmeal, almonds, coconut and wheat germ. Mix on low speed until blended.
  4. In a small bowl add the flour, salt, soda and nutmeg. Stir with a fork to blend. With the mixer on the lowest speed, gradually add the flour to the cookie dough until it is just incorporated into the batter.
  5. Put large scoops (generous ¼ cup) of cookie dough onto a silicone or parchment lined baking sheet (6 cookies per baking sheet). Bake the cookies for 12 to 14 minutes until light golden brown around the edges. Remove from the oven and let cookies cool on the baking sheet for 2 or 3 minutes. Remove cookies from the sheet and cool completely on a wire rack. Cookies keep well in tin for 2 or 3 days or can be frozen and served later.


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  1. MsCWoods says

    Hello! If you can please explain coconut. Is it mandatory? Or can you not taste it? I’m not a fan but often believe ingredients are in recipes for a reason. I really want to try these cookies. They look really delicious. Thanks!

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