Today I made Tropical Breakfast Cookies, rich with golden chunks of dried pineapple, gems of dried apricot, flakes of coconut, and the buttery crunch of cashews.
Many breakfast cookies are rather dense, fibrous, and wodgy.
Not these! Here I present cookies that are tender, flavorful, yet hearty and satisfying. Follow the base recipe, then include whatever ingredients you like for the variation you choose! Scroll down for all the scrumptious options… one for every day of the week!
Base Breakfast Cookie Recipe Ingredients:
- 2 1/2 cups old fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp ground flax (optional)
- 1 egg
- 3/4 cup milk
- 2 Tbsp vegetable, canola, or coconut oil
- 1 tsp vanilla
- For the Tropical Cookies:
- 1/2 cup diced dried pineapple
- 1/2 cup diced dried apricot
- 1/2 cup chopped cashews
- 1/2 cup dried shredded coconut (I used mildly sweetened)
Directions:
- Preheat oven to 350 degrees F/180 degrees C.
- Line a large baking sheet with foil, lightly spray with oil. (Hey, that rhymes!) Or just grease a baking sheet.
- In a large mixing bowl, mix together all dry ingredients. Add liquids/egg, and any additions. Stir well.
- Using a 1/4 cup measuring cup, scoop out the dough and plop it out in evenly spaced scoops on the prepared baking sheet. Pat each scoop down gently with the back of the cup to flatten a bit.
- Bake for 15-17 minutes, or till edges are golden. Let the cookies cool for a minute or two, then transfer to a cooling rack (or if you’ve got a hungry horde like me, simply start chucking cookies at any empty plate on the table!).
These freeze beautifully. I usually get about 15-18 from a single batch.
TRY THESE SIX OTHER SCRUMPTIOUS VARIATIONS!
Lemon-blueberry: Add 2 tsp lemon zest, 1 cup dried or fresh blueberries, 1 tsp lemon extract. (If you use frozen blueberries instead of dried, note that the baking time might increase a minute or two.)
Apple-Cinnamon: Add 1 tsp ground cinnamon, 1/2 tsp nutmeg, a pinch of cloves, 1 cup peeled, chopped apple
Chocolate-Peanut butter: Add 1/2 cup creamy or crunchy peanut butter, 1/4 unsweetened cocoa powder
Cranberry-Chocolate-Almond: Add 1/2 cup dried cranberries, 1/3 cup mini chocolate chips, 1/3 cup sliced almonds
Banana Bread: Add 1 mashed banana, 1/2 cup chopped walnuts or pecans, 1/2 tsp ground nutmeg
Carrot Cake: Add 1 cup grated carrot, 1/2 cup raisins, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg