This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I’d been looking forward to for ages – I do love me a good breakfast cookie! For me, a breakfast cookie is like a bowl of cereal in portable form and these looked great, from the list of ingredients!
While these started life as a riff on the classic chocolate-chipper, somewhere between mind and mixing bowl they morphed into a soft, not very sweet, comfort cookie with all the makings of a morning meal: wheat germ and oats, fruit, citrus (albeit just the zest), eggs, honey and coconut. They could go into a lunch box, or they could be an after-school snack, a treat with tea or even an ice-cream sandwicher, but I find myself grabbing them with my first coffee of the day.
Dorie’s right – these are super versatile in terms of when you can enjoy them but also in terms of what you put in them. I followed her recipe and used dried cranberries and dried apples (YES! a use for the tons of dried apples I found when cleaning out the pantry!) but felt they needed some crunch. I’d make these again and add some nuts – maybe even some chocolate chips! A great base recipe to play around with.
These are soft and cakey as opposed to chewy or crunchy and feel perfect for breakfast – I’ve been enjoying a half one before running in the morning and love the energy boost they give me. I’ll be playing around with this recipe over the summer, for sure!
Get the recipe for Dorie Greenspan’s They Might Be Breakfast Cookies on p 110 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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