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  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1 cup old-fashioned oats
  • 1/2 cup flaxseed meal
  • 1/2 cup whole-wheat flour
  • 1 to 1 1/2 cup self-rising flour
  • 1 cup dried cranberries or cherries
  • 1 cup chopped dried apricots or dried plums
  • 1 cup raisins
  • 2 cups chopped walnuts


  1. Preheat oven to 350F.
  2. Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
  3. Stir in oats, flaxseed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined.
  4. Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to overbake. The centers will be a bit doughy and dense. Makes 2 dozen.

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The recipe was originally published as Fruity Breakfast Cookie on

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