You are here: Home » Recipes » Fruity Breakfast Cookie Fruity Breakfast Cookie Recipe by Mary Carter Yield 2 This breakfast cookie is densely packed with fiber, omega 3s, protein, iron and taste. Mark Boughton/styling: Teresa Blackburn PrintEmail You’ll be supermom when you send your kids to the bus stop with these nutrition packed cookies. Oats for fiber, flaxseeds and walnuts for omega-3s, dried fruit for antioxidants, and carbohydrates for energy will keep their brains working faster than a speeding train. Ingredients 1 cup butter1 cup granulated sugar1 cup packed brown sugar1 teaspoon salt2 teaspoons ground cinnamon2 eggs1 cup old-fashioned oats1/2 cup flaxseed meal1/2 cup whole-wheat flour1 to 1 1/2 cup self-rising flour1 cup dried cranberries or cherries1 cup chopped dried apricots or dried plums1 cup raisins2 cups chopped walnuts Instructions Preheat oven to 350F. Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs. Stir in oats, flaxseed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined. Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to overbake. The centers will be a bit doughy and dense. Makes 2 dozen.