Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Cookies 3.7 (271) A breakfast that feels like a treat. Prep Time: 25 mins Total Time: 1 hr 5 mins Yield: Makes 8 large or about 14 small cookies Jump to recipe Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola—no bowl, spoon, or milk required. Credit: Andrew McCaul Directions Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine. Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes. Cook's Notes Cookies can be stored in an airtight container up to 1 week.