Big breakfast cookies from Cookies I Have Loved (page 28) by Julie Van Rosendaal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour for all-purpose flour, quick-cooking oats for old-fashioned oats, chocolate chips for dark chocolate, walnuts or pecans for almonds, and sesame seeds or pumpkin seeds for sunflower seeds.

  • trudys_person on January 17, 2026

    These were delicious and easy to make. The only time-consuming part was measuring all the ingredients, but this is quite forgiving--lots of room for substitutions in flours, seeds and nuts. Less sweet than your average cookie. Is that what makes them breakfast cookies? I used golf ball-sized balls of dough, baked them for 15 minutes, and the recipe made 35 cookies.

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