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Dairy
Easy
8 Servings
Allergens 
40 Minutes
Diets
These breakfast cookies are for those mornings when you need something sweet, hearty, and ready to go. Bonus points if you have time to whip up a smoothie to go with it.
Yields: approximately 16 cookies
2/3 cup butter, softened (1 whole stick plus 3 tablespoons)
2/3 cup packed Haddar Brown Sugar
1 large egg plus 1 large egg yolk, room temperature
1 and 1/2 cups old-fashioned oats
3/4 cup Beleaves All-Purpose Flour
3/4 cup Shibolim Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks
1/2 cup toasted pecans, chopped into bite-sized pieces
1/2 cup dried cranberries, raisins, or finely chopped dates
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream butter and brown sugar until light and fluffy, five to seven minutes.
Beat in egg and egg yolk.
In another bowl, mix oats, flours, baking soda, and salt; gradually beat into creamed mixture.
Stir in remaining ingredients.
Shape dough by 1/4-cupfuls into balls, then flatten to 3/4-inch thickness. Place two inches apart on ungreased baking sheets.
Bake for 13 to 15 minutes or until golden brown.
Cool on sheet pans for two minutes, then remove to wire racks to cool. Serve warm or at room temperature.
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