Make Ahead

Everything Breakfast Cookies

April  4, 2018
0 Ratings
Photo by renee.twersky
  • Makes 32
Author Notes

These are inspired by the Everything Cookie sold at Rudi's Bakery in Bloomington, Indiana in the mid-eighties. These are crunchier and less "doughy" than Rudi's but just as tasty. With thanks to Kate Scarlata's Buckwheat Oat Raisin Breakfast Cookies for approximate ingredients. If you prefer a softer texture, you can add 1 packed cup of finely shredded carrots or mashed bananas with the wet ingredients and use a softer flour than brown rice flour. These are also gluten free. —renee.twersky

What You'll Need
  • 5 cups rolled oats (not quick cooking)
  • 1/2 cup ground flax
  • 1/2 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch sea salt
  • 1/2 cup coconut, shredded and unsweetened
  • 1/2 cup nuts, toasted and chopped (I like pecans)
  • 1/2 cup chopped dried fruit (I like cranberries or raisins)
  • 1/2 cup turbinado sugar or light brown sugar
  • 4 eggs
  • 1/2 cup canola oil or melted butter or coconut oil
  • 1/2 cup milk (as needed)
  1. Preheat oven to 350⁰. Line four baking sheets with parchment paper and set aside.
  2. Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.
  3. In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.
  4. In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.
  5. Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.
  6. Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.
  7. Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.
  8. Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them.

See what other Food52ers are saying.

  • FrugalCat
  • virginia

2 Reviews

virginia May 9, 2019
I'm not a fan of flax. It's a texture thing. Is there a substitute?
FrugalCat April 7, 2018
I used whole wheat flour, walnuts, turbinado sugar, golden raisins, coconut oil They came out great.