Fruity Breakfast Cookie

Fruity Breakfast Cookie
Mark Boughton/styling: Teresa Blackburn
  • Yield: 2 dozen

You’ll be supermom when you send your kids to the bus stop with these nutrition packed cookies. Oats for fiber, flaxseeds and walnuts for omega-3s, dried fruit for antioxidants, and carbohydrates for energy will keep their brains working faster than a speeding train.


1cup butter
1cup granulated sugar
1cup packed brown sugar
1teaspoon salt
2teaspoons ground cinnamon
2-- eggs
1cup old-fashioned oats
1/2cup flaxseed meal
1/2cup whole-wheat flour
1 to 1 1/2cups self-rising flour
1cup dried cranberries or cherries
1cup chopped dried apricots or dried plums
1cup raisins
2cups chopped walnuts


  1. Preheat oven to 350F.
  2. Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
  3. Stir in oats, flaxseed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined.
  4. Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to overbake. The centers will be a bit doughy and dense. Makes 2 dozen.

Recipe by Mary Carter.

Nutritional Info *per serving

  • Calories 310
  • Fat 15g
  • Cholesterol 25mg
  • Sodium 140mg
  • Carbohydrate 40g
  • Fiber 3g
  • Sugars 140mg
  • Protein 4g