Breakfast Cookies

Kitchen Tested
  • Yield 32 cookies servings

Crispy and crunchy at first, then soft and pliable after a few days in the cookie jar, these cookies use whole grain breakfast cereal and dried fruit.

Breakfast Cookies


3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup shortening or butter
1/4 cup water
1 egg
1 cup old-fashioned oats
2 cups sweetened flaked cereal with dried fruit (I used Post Great Grains with raisins, dates and pecans)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt


  1. Preheat oven to 350F.
  2. Beat sugar and shortening until creamy. Add water, egg and vanilla, mix.  Add flour and baking soda and salt  mix well. Stir in oats and cereal. Drop by tablespoons onto baking sheet. Bake 10 minutes.



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