Fruity Breakfast Cookies

From the Kitchen of Jim Ruth


  • 1 Cup Butter

  • 1 Cup Brown Sugar

  • 2 Tsp. Cinnamon

  • 1 Cup Old Fashioned Oats

  • 1/2 Cup Whole Wheat Flour

  • 1 Cup Dried Cranberries or Cherries

  • 1 Cup Raisens

  • 2 Cups Walnuts, Chopped

  • 1 Cup Sugar

  • 1 Tsp. Salt

  • 2 Eggs

  • 1/2 Cup Flax Seed Meal

  • 1 – 1 1/2 Cups Self-Rising Flour

  • 1 Cup Dried Apricots or Plums, Chopped


     Preheat the oven to 350ºF. Combine butter, sugars, salt, and cinnamon in a large mixing bowl. Beat the ingredients together until light and fluffy. Add in the eggs and blend. Stir in the oats, flax seed meal, whole wheat flour, and 1 cup self-rising flour. Add additional self-rising flour a little at a time if dough is still sticky. Stir in the fruit and nuts until well combined. Scoop dough on to a baking sheet using a 2 tablespoon (1 ounce) scoop. Bake for 10-13 minutes or until cookies are puffy and light tan. Be careful not to over bake. The centers should be a bit doughy and dense. Makes 2 dozen.