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Have Cookies for Breakfast: Sarabeth's Morning Cookie Recipe

Kick off December with a cookie fit for breakfast, lunch, or dinner.

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Courtesy of Rizzoli

It's officially cookie season, so this month we're pulling out all of our favorite cookie recipes. First up is one from legendary New York City-based bake shop and brunch stop Sarabeth's: A breakfast cookie. Cookies for breakfast? There's nothing better with coffee and cream or Earl Grey tea.

Among the ingredients in Sarabeth's novel recipe are rolled oats and coconut. There's also a cup of shredded wheat. It's like a granola bar went swimming in your breakfast cereal. Want something more fitting for an afternoon treat? Omit the lemon zest and throw in a handful of chocolate chips.

Sarabeth Levine's second cookbook, Sarabeth's Good Morning Cookbook: Breakfast, Brunch, and Bakingis out now. Find her recipe for Morning Cookies below:

Morning Cookies

1 cup unbleached all purpose flour
¼ tsp baking soda
½ teaspoon fine sea salt
1 cup of fashioned rolled oats
1 cup finely crushed shredded wheat cereal
½ cup stone ground whole wheat flour
½ unsweetened desiccated coconut
½ tsp freshly grated nutmeg
1 tsp pure vanilla extract
1 tsp freshly grated lemon zest
2/3 cup superfine sugar
2/3 cup packed light brown sugar
8 tbsp unsalted butter, cut into ½ inch cubes, at room temp.
2 large eggs, beaten, at room temp.

Position the racks in the center and top third of the oven, preheat to 350 F. Line four half-sheet pans with parchment paper.

In a medium bowl whisk the all purpose flour, baking soda and salt. Add and mix with fingers the oats, cereal, flour, coconut and nutmeg. In another medium bowl rub the vanilla and lemon zest into the superfine and brown sugars until well combined.

Beat the butter on medium-high with a paddle attachment in your mixer, about 1 minute, till smooth. Gradually add the sugar mixture and continue beating till smooth, 2 minutes. Gradually beat in the eggs, scraping the sides of the bowl occasionally w/mixer off. Reduce the speed to low and gradually add the flour mixture, beating until just combined.

Using a 1¼ inch diameter ice cream scoop, portion the dough onto the pans, about 1½ inches apart. Cover the cookies with a half sheet of parchment, place another half sheet pan atop and press to flatten the cookies to about 1/3 inch thickness. Repeat with remaining dough.

Bake two pans at a time, switching and rotating the positions of the pans halfway through, until light golden brown, about 15-17 minutes. Cool completely in the pans, on wire racks. Store in airtight containers; keeps for a week.

Recipe reprinted with permission from Rizzoli, copyright 2015.

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