Today I'm sharing a recipe for Sheila's Breakfast Cookies. The original recipe is from Martha S, but my mother-in-law found the recipe on line and we made a few adjustment, so that's what I call them.
This recipe makes a BIG batch of dough, and the original directions call for making just eight cookies! I've never done that, I think they would be the size of dinner plates! I make them BIG, but I still get about two dozen cookies from the recipe. I use a scoop that is about 1/4 cup to measure out the dough. The cookies freeze well, so it's worth making a full batch.
Here's the recipe:
Sheila's Breakfast Cookies
2 cups whole wheat flour
2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tps. salt
4 sticks of butter, room temperature
3 cups dark brown sugar
4 large eggs
1 Tbs. vanilla
4 cups rolled oats
1 cup nuts, chopped
1/2 cup sunflower seeds
1/2 cup raisins or dried cranberries
1 cup chocolate chips
You can also add pumpkin seeds, coconut, banana chips, flax seed, whatever you like.
- Sift together flours, soda and salt.
- Cream butter and sugar in a mixer. Add the eggs, one at a time. Beat until smooth.
- Add vanilla, mix. Then stir in the oats.
- Add flour mixture a little at a time. I use the mixer for this.
- Hand mix in the nuts, seeds, chocolate chips, and any other additions.
Bake at 350 degrees F for 20 to 25 minutes, if you're using a 1/4 cup scoop.