Bookmark and Share


Morning Cookies Sarabeth Mobile
Morning Cookies
From Sarabeth’s Good Morning Cookbook by Sarabeth Levine, Rizzoli NY

“A few years ago I decided to create a breakfast cookie— it had to be packed with fiber from whole grains and seeds and still taste great. I began with our basic chocolate chip cookie recipe minus the chocolate chips and came up with the quintessential grab and go breakfast treat— perfect with coffee and easy to grab as you’re dashing out the door. I think you are going to love their snappy texture and fiber rich flavor. They have become my go to cookie.”


1 cup (142 grams) unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (103 grams) old-fashioned rolled oats
1 cup (64 grams) finely crushed shredded wheat cereal, preferably Barbara’s
½ cup (75 grams) stone-ground whole wheat flour
½ cup (50 grams) unsweetened dessicated coconut
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest
2/3 cup (131 grams) superfine sugar
2/3 cup (131 grams) packed light brown sugar
8 tablespoons (114 grams) unsalted butter, cut into ½-inch cubes, at room temperature
2 large eggs, beaten, at room temperature
Position the racks in the center and top third of the oven and preheat to 350°F. Line four half-sheet pans with parchment paper.


Position the racks in the center and top third of the oven and 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 the oats, shredded wheat cereal, whole wheat flour, coconut, and nutmeg and mix well with your fingertips. In another medium bowl, rub the vanilla and lemon zest into the superfine and brown sugars until well combined.
In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Gradually add the sugar mixture and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is smooth, about 2 minutes. Gradually beat in the eggs, scraping the sides of the bowl occasionally. Reduce the mixer speed to low and gradually add the flour mixture, beating until just combined.

Using a 1½-inch-diameter ice-cream scoop, portion the cookie dough onto the prepared pans, placing the cookies about 1½ inches apart. Cover the cookies on one pan with a clean sheet of parchment paper, put another half-sheet pan on top, and press to flatten the cookies to a ⅓-inch thickness. Remove the top pan and parchment and repeat with the remaining pans.

Bake the cookies two pans at a time, switching and rotating the positions of the pans halfway through, until light golden brown, 15 to 17 minutes. Cool completely on the pans on wire racks. The cookies can be stored in an airtight container at room temperature for up to 1 week.


Makes about 3 dozen
BAKER’S NOTE: If you don’t have four half-sheet pans, let your pans cool completely before baking the next batches.

Recipe:Kosher, Dairy

Add a comment
round-facebook round-twitter pinterest round-rss