Hearty Breakfast Cookies

I love these cookies, they're not very sweet and they're good for breakfast or snack. Don't let the calorie section scare you, I made 27 cookies from one recipe and I used my ice cream scoop and when I measured how much dough the scoop holds it's 1/4 cup (that would make one serving 2 cookies plus like a bite of another cookie, one fills me up just fine). BUT I make mine healthier and it's moist and holds together well and has to be less calories. Here's what I did...no butter, add 1 c applesauce (unsweetened), used 1/2 c honey and 1/2 c brown sugar (in place of all the brown sugar), I also used all whole wheat flour and craisins (instead of raisins) - it's sooo good. If you like a heartier cookie I'd use rolled oats, quick oats make a softer cookie - both are yummy. If you like crunch in your cookies I think sunflower seeds would be great in them. They also freeze well, plus I've made them with soy butter for an allergic child, it's a little drier but still good.

LOVE IT!! I'm a full-time mom and full-time student, so meals aren't really a priority in my life. These are so quick and easy to make, package in servings, throw in the freezer, and pull out in the morning. Toss some in my backpack and I'm set for the day. I shortened the baking time to 15 min. so they'd be a bit chewier, and substituted choc. chips for the raisins to get my son to eat them. I love getting to be a cool mom and letting him eat cookies for breakfast. Thanks!!

I have been searching for just the right "healthy" cookie recipe for a long time. Usually I make "Ranger cookies" that have lots of good-for-you fillers but tend to be dry and crumble easily. This recipe just became my favorite! I like to bake things with nutritional value but ... really what makes a cookie a cookie is fat and sugar. A "health" cookie made with no fat, honey to sweeten and no eggs honestly isn't very satisfying. This cookie gives me a real "cookie fix" yet is versatile enough to be quite nutritional. I used natural peanut butter, substituted 4 egg whites for the 2 eggs (best to buy carton of pure egg whites), added 1/4 cup skim milk powder with the water, used all whole wheat flour (2 cups), and stirred in 1 c raisins, 1/2 cup mini choc chips, 1/2 cup chopped dates, 1 cup chopped walnuts. The dough is chunky so it helps to flatten it a little (to 1" thick or so). Also, I found they only needed about 15 min or less to bake -- they turned out slightly browned with firm tops but inside they were surprisingly "light"and soft. I used a wire wisk to beat the butter mixture and to add the whites and water. This may have helped. I also would try adding dried cranberries, and other nuts & seeds. I must say, I liked the results of this recipe so much that I have singlehandedly polished off 1/2 of the cookies in less than a week! May have to change the name to: "Hearty Breakfast, Lunch and Dinner Cookies"

I have never felt compelled to rate one of these recipes before, but these cookies are the best thing I've found here! I replaced the cinnamon and raisins with chocolate chips and upped the percentage of whole wheat flour to white flour and used buttermilk powder with good results. They freeze fabulously. And...I've gotten several requests for the recipe - one from a mom whose kids don't even believe in anything remotely resembling healthy food! Thanks for a great recipe!

What a great recipe. I'm a grad student, so I don't have a lot of time to cook elaborate meals, and I'm a vegetarian so I have to pay attention to protein. This recipe is perfect: easy, yummy, protein-rich, and it produces really filling cookies. I subsituted 1/4 cup of applesauce for half of the butter (to cut down on the fat a little and add some more nutrients), and I also substituted 1/2 cup chocolate chips for half of the raisins and I threw in about 1/3 cup chopped walnuts. It's like trail mix in a cookie. If these freeze well, I can see myself making this every two weeks or so and not having to worry about breakfast/lunch all semester. Thanks so much for sharing this. Update: I just have to add, these stayed soft and tasted fresh for over two weeks, without chilling or freezing. I am so utterly impressed with this recipe.

Excellent breakfast cookies that tasted great and were easy to make. I kept the batter in the fridge and baked them as I needed them... warm cookies in the morning, mmmmmm.

My husband loves to take breakfast to work vs. eating it at home because he gets up so early so I try to get creative. These "cookies" are great. They came out very moist and freeze well. Like others, I modified the recipe a bit. I cut the recipe in half and used 1/2 c. of brown sugar and 2 Tbsp. of honey. I used whole milk vs. water and 1 c. of all purpose flour. I also used 3/4 c. of oats and 1/2 c. of grape nuts instead of wheat germ. I also added 1/2 c. of chopped peanuts along with the raisins. They baked up very nice and smelled great coming out of the oven.

These cookies are wonderful. I have a hard time getting my 3rd grader to eat breakfast... now I just hand him a big cookie and he is thrilled. I used applesauce in place of all of the butter and ground flax seed in place of the wheat germ. Great recipe. Thank You.

I have just made these cookies and they have cooled down enough for a taste test. I must say that, although I tweaked them to my own taste, they came out especially good. I admit that I ‘borrowed ‘ideas from other reviewers, but I and M’Lady liked the finished product. Here are the changed I made: I used ½ applesauce for ½ the butter, I cup of brown sugar and about 1/3 cup honey, buttermilk for the liquid, ground flaxseed for the wheat germ, ½ cup of raisins and ¾ cup of chocolate chips. I think I might try adding about 1 cup of chopped walnuts next time.

I've been making these for years ... don't know when they were posted, but it seems like years. Tonight I made them with dark brown sugar, substituted ground flax seed for wheat germ, and added a cup of toasted chopped pecans and almost a cup of mini chocolate chips. Baked for 12 minutes at 325 on full convection, and they are awesome. I go back to these again and again when I want something with protein in the cookie jar!

Unfortunately, these did not go over well in my house. They were dry, and I even added the banana like some suggested. Using a measured scoop, mine only made about 20, so maybe they had to bake longer since they were bigger, therefore drying out.

I have made several recipes from this website, all 5 stars, and have never felt they were good enough to take the time to write. But this one is worth the effort. I made it exactly according to the recipe, using the suggested buttermilk alternative, except that I used Craisins instead of raisins. It is awesome and simple and our daughter and son-in-law who were visiting just had to have the recipe.

Great cookies! I added 3/4 cup of Smarties to the recipe, which my 2 1/2 year old loved. They're not too sweet and actually great to grab when running out the door in the morning.

This is a hit or miss with kids. My 1 yr. old liked it, but my 5 yr. old wouldn't touch it. I thought it was pretty good, but too fattening for me to eat for breakfast. I would suggest halving the recipe until you know if it will be a hit because it makes a lot of cookies. There is only so much a 1 yr. old can eat, so I ended up throwing away most of them.

These are amazingly good! My batch made about four dozen, and I froze three bags thinking they would last a while. I'm pretty sure my family had them eaten within about five days. In place of the butter, I used one mashed banana and 1/4 cup applesauce. Added dried cranberries and chocolate chips, toasted almonds. Didn't have wheat germ on hand, so I ground up some Quaker Oats squares for a little crunch. These were so soft and yummy...a healthy breakfast option or a healthy snack! Everyone in my house from age 13 mos to five to 32 loved them!

I added about 1/2 cup of applesauce to this and bake it in a 7 x 11 pan; then cut it into bars when it was cool. Very mosit and peanuty too. I also used crunchy peanut butter---that's all I had on hand.

These were great. I split the whole recipe in half though. Partly since I didn't want a lot and partly because I didn't have enough PB. Used only whole wheat flour, only a half cup of brown sugar, 1 1/2 tablespoons of butter, added 3/4 cup of wheat germ, put more cinnamon (because it's delicious), use rolled oats, and added half of banana. I placed them in huge chunks and they came out bulky, which was good. And they came out sweet but not too sweet. I will definitely make these again.

I did not care for this.

GREAT recipe. I tweaked it: not a big peanut butter fan, so I used 1/2 cup peanut butter and about 1 cup pumpkin, so I didn't need the extra liquid. I didn't have wheat germ so I added an extra 1/2 cup of finely chopped nuts. I used dried mixed fruit - raisins, dates, pineapple, mango, coconut, cherries, cranberries and apricots. I added about 1 cup of chopped mixed nuts. I also doubled the cinnamon and added about 1/2 tsp. freshly grated nutmeg. I made them slightly smaller and was able to get 17 big cookies out of the recipe; as such, they only baked for about 13 minutes. I would like to play around with this recipe to lower the fat and calories.. the nutrition info is the only drawback to this recipe. Also - I would suggest that as soon as these cookies cool, they should be stored in an airtight container, otherwise they dry out fairly quickly. Other than those drawbacks, this is a DEFINITE keeper!!

I agree that these cookies taste good...but they are in NO way a better alternative to pastries or doughnuts! They are good, just don't think they are a healthy option. Sorry.

Great! Three out of our four young kids like them, and the grownups like them with their coffee. To adjust to our taste, we skipped the raisins and cinnamon and went with chocolate chips instead. To make them healthier, we used Smart Balance butter sticks, reduced the sugar to 1 cup and added 1/3 cup of ground flax. Yum. We like them both made with water and made with buttermilk.

These aren't bad! I used a 'cookie' size scoop and got 4 dozen cookies. 1-2 of the smaller size work fine. Followed recipe very close with the only change reducing brown sugar to 1 cup. These are not very sweet. Will make again - but, maybe add craisins for a sharper taste, and more cinnamon. Great little snack before sports practice or a work out.

OH, YUM! I made these with2C whole wheat pastry flour, 1/4 C apple sauce and 1/4 C butter, and instead of rolled oats, I used rolled 5 grain cereal from the bulk foods section of my grocery store (rye, barley, wheat, oats) and pulsed them in the Cuisenart before adding. Other than those modifications, I followed the recipe and they turned out great!

I have been making these cookies for a couple of years now. They are very filling and will actually hold a teenage boy over until lunch! I use buttermilk instead of water, add 1/2 cup ground flax seed, and replace raisins with chocolate chips(need something to attract the kids). Don't forget to flatten slightly because they don't really spread while baking. I bake mine for 18 minutes. Perfect!

These were great cookies. I added chopped dates and chocolate chips instead of the raisins. Everyone loved them!

These cookies are hearty, filling, tasty, travel well and my husband loves them! They are delicious prepared with the buttermilk.

Love these cookies! I had been looking for an alternative to purchased breakfast cookies (which I love). So I tried these, this is the 2nd time I've made them. This time I substituted a container of plain lowfat yogurt for the butter (last time I tried applesauce and they were too dry). I also baked them a little less so they would stay a bit moister. Added extra raisins and chocolate chips, and a little handful of coconut. They are awesome!

Great Breakfasty cookie! I used the recipe as written, ONLY switching the mix-ins. The texture is great and the flavor is super delicious and healthy. It tastes more "health food" than "cookie." It is not as sweet as a traditional cookie - I didn't feel guilty eating them for breakfast with a yogurt! I used a whole bag of cranberries, 1/4 cup of flax seed and about 1/2 cup of pecans. I did consider the wheat germ a mix-in and switched that to GrapeNuts cereal. OO might I suggest chunky peanutbutter for this.

Very good. Would suggest to drink milk or coffee (or coffee with milk) with the cookies. Would suggest less peanut butter in recipe and more sugar.

I have three boys in school and this is the perfect healthy breakfast treat that they love!

Yes, I changed this up a bit. But, they were delicious! And, in spite of my forgetting to add the water, they still came out perfectly, I don't think I'll add it the next time I make them. I followed the others advice--substituted 1/2 cup of honey for 1/2 of the brown sugar (this will also keep them a bit softer over the next couple of days) and I changed the raisins for chocolate chips, since only one of my three kids likes raisins. I didn't have wheat germ, so I just didn't worry about it. Plus, I like the idea of substituting some rice krispies for 1 cup of the oatmeal, so we did that. Yummy! My 4-year-old is polishing off hers right now, and I really enjoyed one with coffee. Oh, and I came up with 30 cookies, which is good for us since I don't like to have so many calories in one serving. (I think the original recipe assumes 2 cookies per serving, which may be fine for my tween boys who can consume many calories and still be thin as rails, but not for me or my hubby!) Try em, and don't be afraid to mix them up a bit!

Very good, but I don't recommend using Simply Jif peanut butter. It has 33% less sugar, so I think this recipe needs more sugar next time, unless I use regular peanut butter. But overall, very tastey and healthy. I didn't have wheat germ so I added more oatmeal. I didn't have quick cooking oatmeal so I used the old fashioned kind and it turned out just fine! I'll make this again - I need a change from the same 'ol same 'ol breakfast!

This is a great recipe! I didn't have raisins, but I had currants (I know.. crazy, right?), and then because I am a chocolate addict, I added a small handful of mini-chocolate chips. I did not change anything else. A-MA-ZING.

Great for when you don't want to feel so guilty about eating a cookie. Use your imagination when adding the 'extras' to this recipe: I have used chocolate chips; dried cherries or blueberries with white chocolate chips; today I am trying shredded apples with toasted pecans (out of walnuts). (For this, I shredded the apples then squeezed the extra juice from them, plus added a touch of nutmeg & allspice with the cinnamon. Can't wait to try them, 'cuz the dough is tasty! Also, I am letting the dough 'rest' in the fridge for an hour or so. I heard this gives all cookies an even better texture.

Wow! These are fantastic! I did everything pretty much as the recipe suggested - used buttermilk in place of milk, but did use dried cranberries instead of raisins. I did end up cooking mine for about 18 minutes, but don't think I flattened them as much as other people. Mine are satisfyingly thick and chewy, with great flavor and not too sweet. I made good sized cookies too - the end result is about 2-3 inches in diameter and maybe 1/4 inch thick. Just like I was hoping. I'll take these over donuts or pastries for breakfast any day.

These are a hit! My kids love getting to eat cookies for breakfast, even though they're healthy. I did sub in some different things to bump up the nutrition factor. I subbed 1/2 c. pumpkin puree for the peanut butter, and 1/2 c. flax seed meal for the wheat germ. I also used the buttermilk instead of water as the author suggested. I only bake them about 16 min. They truly are a breakfast treat.

I love the healthy ingredients but the first batch I made came out very dry. Made these cookies as written except used 1/2 raisins, 1/2 craisins. So I added 1/2 cup of chopped apples to the mix and continued baking-they were great, boys loved them.

This is my new favorite cookie. I made them for a camping trip, and they were a big hit with everyone! Tasty, but did not give you the sugar crash that other cookies can. These really can be eaten for breakfast, as the name says! I made these with soy milk instead of water/buttermilk and oat bran instead of the wheat germ (it's what I had in the house) and they were perfect. I've made them again, and like to experiement with the additions. My current favorite is raisin/choc chip/cashew. YUM!

These are so good you can't stop eating them. I made them with 2 Tablespoons butter, about 2/3 c. peanut butter, and an overripe banana, and they were moist and chewy (and healthier too).

I have never written a review before but have to say that these are a new favorite recipe. My husband is never hungry when he leaves for work, but wants to eat when he gets there, so this gives us a healthy, delicious, portable breakfast for him to take with him. The recipe is easily altered to suit your tastes; I like to mix up the fruit (i.e. 1 heaping cup chopped dates, figs, dried cherries) and can't wait to try it with apricots. Also great with a handful of chopped nuts thrown in. We'll use this recipe again and again!

These are great. Perfect for after school snacks for the kids (and me!) May I suggest adding sunflower seeds, pumpkin seeds, and chocolate chips to the mix!

Oh yeah! These are just what I was looking for! I needed a warm and healthy breakfast for my girls and this is perfect. As others suggested, I only baked them for 15 minutes and I didn't flatten them very much. The inside is soft, warm and just perfect. I also added a 1/4 cup mini chocolate chips and decreased the raisins to 1/4 cup. These are really great!

Boy oh boy! These are good! I used buttermilk instead of water and they turned out delicious.

I love having a "healthy" cookie recipe that the kids will eat. Some of my kids don't like raisins so I only put them in half of the dough. They love taking them for a snack before basketball practice.

Awesome! I used about 1/3 cup of butter and added two mashed ripe bananas, used 1/2 cup whole flax seed in place of the wheat germ, and added 1/4 cup of skim milk powder to the dry ingredients. I also added 1/4 cup of sesame seeds, 3/4 cup milk chocolate chips, 1/2 cup semi-sweet chocolate chips, and some peanuts and whole almonds in place of the raisins. These cookies are dense and filling - not overly sweet. Taste very wholesome! I can't believe this recipe is only supposed to make 12 cookies - I ended up with close to 40 (regular sized) cookies. Will definately make again and again.

I cook at a wilderness camp and these cookies make a great breakfast item for backpacking, camping and other off site events. We send them on car trips too, they're a no mess breakfast.

FANTASTIC! I go to sleep excited knowing I get to eat this for breakfast, now how bad is that! I substituted applesauce instead of butter and did not miss the butter - that also made them a little more soft. Off to the freezer they went. Instead of egg, I also did a "flaxseed" egg.

My gosh did these cookies turn out great! Wonderful recipe. The only change I made was substituting a cup of mini choco chips for one cup of the raisins. Otherwise I followed the recipe exactly! Super healthy cookie!

very good, my kids like the quaker breakfast cookie and I needed somthing similar..they are a bit on the hard side I may need to play around and see how to make them a bit softer but they do the trick in the a.m.

I've tried this a few different ways and liked them all, but this was my kids favorite: Use 1/4 C applesauce and 1/4 C butter, 1 C oats and 1C rice crispies, in place of brown sugar I used splenda brown sugar blend. Instead of raisins, I used choc/peanut butter swirl chips. They turned out very soft and my kids and the neighbors kids devoured them! (also try pumpkin version with pumpkin pie spice, yum :)

Yummy! My husband and daughter both love them. I put some in the freezer to pack in the diaper bag (she's 19 months). It will be thawed by the time she's ready to eat it. I might reduce the sugar to just 1 cup next time... I think they'd still be wonderful. Taste like oatmeal breakfast squares, only better. Thanks Janet!! I'll be making these over and over again.

OK, let me qualify by saying I had to alter the recipe, but these are awesome!! I didn't have the wheat germ so I ground some whole grain oat flake and blueberry cluster cereal in the food processor and used that. I soaked the raisins in warmed apple cider just cause it sounded yummy and used the cider for the water. Subbed out half the butter for applesauce and threw in a banana when I creamed the butter and sugar. I used a regular size cookie scoop and baked for 10 minutes. Got about 5 1/2 dozen cookies. The base recipe itself sounded yummy too, so I may have to try it again when I'm better prepared. Thanks for a great idea!

I scooped these out with an ice cream scoop and we called them "muffin tops", which is just what they look like. My kids and husband loved them as is, although the one with a huge sweet tooth had to have them with jam. We usually try to go low-sugar, so this was a welcome addition to my repertoire!

This is my newest FAVORITE! I started feeding my husband "breakfast" cookies last month... and just this week got around to trying this recipe. Simply Awesome. Only changes: Added nutmeg and upped the cinnamon and I substituted 1 cup dried cranberries for the raisins which I soaked for 10 minutes before adding.

I just made these. These are great! The kids loved them and I love that they are quick and easy to make. I only had 1/2 of the brown sugar so I added 1/2 a cup of butterscotch chips to the batter. YUM!!!

These are great. I like to add a mix of dried fruit and nuts--the combination just depends on what's in the cupboard. Today I made them with raisins, dried cranberries, walnuts, and some crystallized ginger. These are satisfying and a slightly healthier coffee snack than a muffin or donut.

Very good! I substituted apple sauce for half of the butter I also did all wheat flour instead of some all purpose. I added more raisins and also some almonds. My picky 2 year old even loved them! Next time I will do less sugar and more raisins. Thanks for the great recipe!

Yum! I was looking for a healthier cookie to have on hand. This is it: delicious, satisfying, hearty and more nutritious than the usual (albeit tasty) blobs of butter and sugar. What's more, my teenagers like these hearties! Thanks for sharing your recipe, Janet.

We don't actually eat these for breakfast, but they are a great snack!

I just loved these cookies. Al little too much. Yum! I made them exactly the way it said, except chocolate chips instead of raisins. great!

I think I may have over baked these, because they came out quite dry and dense. The taste is okay (probably would be better if I had had the ingredients recommended). I used sunbutter instead of peanut butter and half applesauce and SmartBalance margarine, and flaxseed with wheat germ because those are the items I had on hand. What's really turning me off is that the insides of these cookies are positively GREEN instead of brown.

This is an excellent recipe as is! I added mini chocolate chips to part of the batter for my chocoholic husband. Why buy prepackaged breakfast cookies when you can make them? Great recipe for adapting too and I can see trying with applesauce, flaxseed meal, wheat germ or dried cranberries for something different. Definitely a keeper in our house!

My son really liked these. They filled him up so he didn't get hungry at school before lunch. I added some chocolate chips too!

Wonderful! These are delicious, nutritious, and filling. I used brownulated sugar in place of brown sugar to save on calories and milled flaxseed in place of wheat germ as a personal taste preference and these were still fantastic!

Wonderful recipe! After having argued with my kids about what to eat for breakfast (for ever, it seems), as soon as I put cookies on their plates, breakfast became an instant hit! I also substituted mini chocolate chips for the raisins (the grownups got dried cranberries), and the cookies turned out great! Thanks for a great recipe!

We love these cookies.. My kids sometimes don't grab breakfast before school.. but if they can grab a cookie then they are allset to go..

Wow, these were great! I used all whole wheat flour and I added in 1/3 cup ground flaxseed, plus about double the oats--old fashioned, not quick oats. They are absolutely umscious...and next time I will sub in apple sauce or apple butter in place of some or all of the 1/2 cup butter. The kids loved these, I loved these...just delicious and perfect. Thanks!

Kids did not like the peanut butter flavor the first time I made this. Made second time with very chunky applesauce and they came out just fine and tasted better. I also used pecans, dried cranberries and rasins. Very good recipe without the peanut butter.

These were really good. I made a couple changes due to not having all the ingredients on hand. I didn't have whole wheat flour so I used all purpose which worked great. Also I didn't have enough raisins so I made it up to one cup by adding chocolate chips and walnuts. My boyfriend didn't like them, saying they tasted too healthy but I loved them, as did all my coworkers when I brought them in this morning! I will definitely make these again.

Being a new mom doesn't always allow for extravagant meals…or meals at all for that matter. So I wanted to find something quick and easy, but healthy as well. This recipe was just that, but I put my own "healthy" alternatives to test when baking up these treats. To significantly cut down on the fats and sugars I substituted two 4oz jars of apple and blueberry baby food for all of the butter, Splenda brown sugar for the packed brown sugar, and gluten free Redmill oat flour for both the wheat and white flour. Also, I didn't have wheat germ handy so I used whole flax seeds instead. I got creative with some slivered almonds and walnuts to add in some omega 3's. These turned out fabulous and are a super healthy breakfast option or quick snack to keep me powered through the day. Next time I'll try adding in a scoop or two of protein powder to take it to the next level.

These were very good but a little dry. I will do some tweaking with it next time. With all the sugar I was afraid they would be too sweet but were fine in that area. 2 of our 3 kids liked them. The one that didn't is really picky and didn't even taste them so if he had he may have liked them. I did not have wheat germ but did have wheat bran and used that. Next time I may try ground flax seed which should make them chewier and less dry maybe.

Excellent straight from the oven, but dried out quickly. I will add some applesauce or yogurt to the next batch to make a more moist cookie.

Although I live in a house of picky eaters, I was still surprised no one would eat these. These taste a little too "healthy" for my tastes- you can't really taste the peanut butter, just more of a whole-grain taste. Next time, I'll try adding a banana like another reviewer suggested, and double the peanut butter.

YUmmy, I added non-fat dry milk too, to give them a calcium boost. But they are a bit dry.

These are a staple in our freezer. My kids get up and microwave one for 30 seconds, and breakfast is served!

After buying the Baker's Breakfast Cookies for sometime, I came across this recipe. Tired of the expense, I decided to try this one. A great alternative at a lower price! I reduce the flour to 3/4 cup of each. They taste a little more moist that way. I don't care for raisins so I leave them out or add in nuts. I also usually add flax seed.

Awesome! My kids love these. I replaced raisins with chocolate chips and wheat germ with flax seed meal. Great snacks for hungry 13 year old boys, really filling.

These lasted about 24 hours in my house. We all loved them. I used all natural peanut butter (the kind you have to stir) because its all that was in the house and I only baked them for 12 minutes instead of the suggested 20 minutes. Otherwise, I followed the recipe exactly and everyone from our one-year-old to my husband thought they were great!

These are great! The kids weren't too happy wth the raisins. I will leave them out next time, and maybe add something else in their place... whatever I might have on hand. These freeze well!

A big hit with our carbo-loading, carbo-loving runners! Like other reviewers, I used dates instead of raisins. I put about 2 tablespoons of Brown Rice Syrup in with the dates to add more complex carbohydrates. We thought the 12 cookie recipe itself could yield 24 cookies and still be filling so we'll probably do that next time. Awesome recipe... we'll use it often!

Really pretty good. I made two changes...instead of wheat germ I added whey protein powder and instead of 1cup raisins I chopped up a granny smith apple into little pieces which was about 3/4cup and topped off with raisins. I might form them into more of a bar next time and not call them cookies...they don't earn the name cookie but are definately a satisfying healthy snack and I will make them again.

Cookies are a big weakness of mine, but I feel guilty eating them for breakfast. So I was pretty excited to find this recipe. I guess they're healthier than a chocolate chip cookie. These cookies are dense and heavy, but what with the whole wheat flour, the oats, and the wheat germ, I actually expected them to be even denser, like little cookie black holes. And if I hadn't burnt my batch, they might almost have been a little fluffy. I do like the mild peanut butter flavor. I substituted chopped dates for the raisins. Good with hot tea. So I will probably make these again; they are convenient to grab for a quick breakfast.

good with choco chips, raisins, and extra nuts! ooh and crunchy peanut butter! also used spent grain flour. yummm!

Absolutly fantastic! I made these as alternative to granola bars for my kids to have at breakfast and they love them! Super easy to make and very satisfying. You won't be disappointed with this recipe...

Great cookies! My daughters didn't care for them, but I loved them! In my opinion they taste better a day or two later though. I didn't add raisins, but did add M&M's instead.. Thanks for a great recipe!

I made these for a teacher breakfast and they went over very well. I felt that they were a little dry, but with coffee they were excellent.

My husband's new favorite on-the-go breakfast...he is up at 4 AM and out the door at 4:15! A tasty change from toast. These are delicious as is, and also a terrific cookie for adapting by add-ins such as some chocolate morsels, some trail mix, or a dribble of honey. All in all, a delighful keeper.

Excellent cookie! Exactly as described! Tasty, hearty and very easy. A very flexible recipe, we made it as is except we left out salt (always do) and reduced sugar to 1/2 cup. Next time we will add different fruit, seeds or nuts.

This is a great recipe! Great taste! I want to try to convert the brown sugar to molasses, though. Then it would be perfect!

I love this cookie! I've added applesauce and honey instead of the brown sugar but I need it gluten free. Got any ideas on how to do that? What would you replace the wheat germ with?

These were great. Everyone at work loved them. I used only whole wheat flour and used flax meal instead of wheat germ. Also reduced the sugar by 1/4. They are great warmed in the microwave and really kept me full until lunchtime.

Ehh. My son will eat them if he's really hungry after school but mostly they are just taking up space in my fridge.

I thought these were okay, but not amazing. The peanut butter flavor was a little overwhelming.

Unbelievably Wonderful! I followed the suggestions of cutting back a little of the brown sugar & butter & using a banana & apple sauce. I also soaked my raisins in apple juice. Very very good!

These cookies were so healthfully delicious! I had to make a few minor changes since I lacked the proper ingredients...but they still turned out great! I replaced the wheat germ with half cup whole flaxseed, and I only had old fashioned oats, so I used those, but added a half cup less, (since I thought they would use up more moisture from the wet ingredients). I also skipped the raisins, since I didn't have those either! I used a large cookie scoop, instead of an icecream scoop, and I didn't flatten them...they were picture perfect! Who say's healthy can't taste good? Thanks a bunch Janet!

Very good recipe, and yes, these do freeze very well. I added dried cherries and blueberries and added quite a few more raisins. Next time I'll cut back on the brown sugar a bit, as the dried fruit I added gave it a bit more sweetness. Thanks for the great recipe!

I've made these twice. The first time I made them as written. The second time I made made a couple of substitutions. My family does not like raisins. I chopped up an equivalent amount of dry cherries and added in a handful of mini-chocolate chips. Yummy!

We love this recipe because it is a great grab n' go breakfast. Have made it exactly as written numerous times and is great but recently tried a couple of variations just for variety. I soaked some craisins in hot water then pureed them before adding them to the mix. My kids don't like raisins/craisins and they didn't know they were in there. Also, I have made them into bar cookies--I spread the dough out in a large cookie sheet (12"x17") then baked as directed. I often add a few choc chips to disguise the ground raisins. thanks for this recipe!

I thought these were excellent. My 3 1/2 year old asked me if he could have cookies for breakfast so I jumped on Allrecipes.com and found this fabulous recipe. So the answer was YES he can have cookies for breakfast! I added chocolate chips instead of the raisins and I also only had 1/2 cup of peanut butter on hand and they still turned out perfect!