Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Tuesday, July 12, 2016

Sweet & Savory Tuesday - Nutritious Breakfast Cookies


  • Shortening
  • 1/2 cup butter, softened at room temperature
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1/2 cup peanut butter (I use crunchy style)
  • 1 cup whole wheat flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt, optional
  • 1 tsp. cinnamon
  • 1 cup rolled oats, non-instant variety
  • 1 cup dried fruit such as apricots, bananas, cranberries, etc.
  • 1/2 cup chopped pecans

  • Heat oven to 350 degrees.
  • Grease cookie sheet with shortening.  (If you're using a stoneware pan, you don't need to grease it.)
  • Place butter in large mixing bowl and beat until creamy.
  • Add brown sugar and mix until well blended, scraping sides if necessary.
  • Add eggs and vanilla.  Mix on medium speed until combined.
  • Add the peanut butter and mix until well blended.
  • Place the flour, baking powder, baking soda, salt, and cinnamon in a small bowl.  Stir with a wooden spoon or small whisk.
  • Stir flour mixture into the egg mixture.
  • Stir in oats, fruit, and chopped nuts.
  • Drop dough 2 inches apart onto baking sheet.
  • Cook for 13-16 minutes or until cookie edges begin to brown. 

  • I double the recipe and freeze the extra cookies if I have any left over.
  • These are great to eat during your morning commute or pack in your lunch.
  • This is a fun recipe to experiment with by adding additional dried fruits, nuts, seeds, etc.
  • I especially like the peanut butter addition.
  • Other types of flours can be substituted for the whole wheat; however, you would need to experiment as to determine exactly how much to add.

Here's to a Healthy Breakfast which is the most important meal of your day!

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  1. I have food sensitivities so will have to change up this recipe. But it's simple enough I believe I can. Thanks Sheila!

  2. Sounds yummy 😋. Can't eat the whole wheat though. Or the sugar. Guess I better stick to gluten free flours,and sweeten with xylitol or stevia.

  3. Hi Conda and Nancy,

    Thank you for your comments. Please let me know how you like the breakfast cookies when substituting ingredients. I am confident this will help other readers and bakers alike! Enjoy your day. Here's to healthy eating.