Raisin-chocolate chip-oat breakfast cookies

Quarantine for me is not much different than my regular life so it’s not making me stressed or anxious, even if it is because of a health threat. I grew up out here, the youngest child and only girl. My youngest brother is seven years older than me. There were times as a kid when it seemed lonely and I pestered my poor mother for a baby sister (no more brothers) but with today’s ability to talk, text, FaceTime, and share photos in an instant, kids, grandkids, and friends are always close. Still, there is a need to fill the time once in a while, like today when we’ve found ourselves pushed temporarily back into the clutches of winter. It’s cool enough to keep a fire going all day, but the little bit of snow will disappear as soon as the sun returns in a day or two. Perfect timing to replenish the bread box and bake a few cookies.

When I half-jokingly told my son we could call these breakfast cookies because of the oats and raisins, he reminded me that if some of those sugary cereals can be considered breakfast food, it’s not a stretch at all to consider these for breakfast. Cinnamon is optional and the amount should be adjusted according to your tastes. I used just ½ teaspoon but will add a whole teaspoon next time. While it’s not specified in the recipe below, you could pump up the nutritional value by adding some roasted sunflower seeds or chopped, dry roasted peanuts. If you’re not a raisin fan try dried cranberries instead. There’s plenty of sugar in the dough, so semi-sweet chocolate is best, or even bitter chocolate, especially if you opt for cranberries. Using a #30 scoop yielded 35 3″ cookies.

My breakfast tomorrow will be coffee with one of these warmed for a few seconds in the microwave, just enough to soften the chocolate chips.

– Joan, 3 April 2020


Raisin-chocolate chip-oat breakfast cookies

  • Servings: 34-36 3-inch cookies
  • Print

  • 1 cup (227 grams) butter, cut into pieces
  • 1 cup (192 grams) light brown sugar
  • 1 cup (192 grams) sugar
  • 2 eggs
  • 1½ cups (195 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½-1 teaspoon cinnamon
  • 3 cups (300 grams) old-fashioned oats
  • ¾ cup (120 grams) raisins or dried cranberries
  • ¾ cup (127 grams) semi-sweet chocolate chips

Beat butter and sugars together till fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Stir all the rest of the ingredients together and add gradually, beating just until incorporated.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Use a #30 scoop to portion cookies (roughly walnut-sized). Flatten slightly with the palm of your hand so they’re about ½” thick. Allow room for them to spread as they bake. Bake for 18-20 minutes. Cool completely before storing or freezing.



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