Monster Breakfast Cookies | Recipes

Monster Breakfast Cookies

(38) Ratings:
Prep Time:
Baking Time:
Makes:18 large cookies
Freezing:excellent

With a taste this big, there’s a reason we call them “monster.” Sesame, poppy and flax seeds make them great for breakfast or any time of day.

Ingredients

3 cups 750 mL Robin Hood® Oats
2 cups 500 mL Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre
1/3 cup 75 mL ground flax seed
¼ cup 50 mL sesame seeds
¼ cup 50 mL poppy seeds
¼ cup 50 mL flax seeds
1 tsp 5 mL baking soda
1 tsp 5 mL cinnamon
1/3 cup 75 mL butter, softened
¾ cup 175 mL packed brown sugar
2 eggs
1/3 cup 75 mL Crisco® Canola Oil
½ cup 125 mL honey
1 tsp 5 mL vanilla extract
1 cup 250 mL raisins

Directions

  1. Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  2. Combine oats, flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda and cinnamon in a large mixing bowl.
  3. Beat butter and brown sugar in a separate large mixing bowl until creamy. Beat in eggs, one at a time. Add oil, honey and vanilla. Add flour mixture to egg mixture. Mix with electric mixer on low speed until well combined. Stir in raisins.
  4. Place ¼ cup (50 mL) dough for each cookie on prepared baking sheets. Flatten slightly.
  5. Bake in preheated oven 15 to 18 minutes, until golden brown.

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