Bakery-Style Breakfast Cookies

“These cookies will make your mouth sing! If you love the flavor thar toasted nuts have, you will love these cookies. They are not a doctored up oatmeal cookie, but like a really good energy bar/cookie. These have been adapted from a bakery called "Tutti's" in Montecito, CA.”
28 cookies

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
  3. Using electric mixer, beat butter in another large bowl until creamy.
  4. Add eggs, both sugars, and vanilla and beat until smooth.
  5. Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
  6. Can be prepared 1 week ahead.
  7. Cover and chill.
  8. Let soften at room temperature before continuing.
  9. Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
  10. Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
  11. Using damp fingers, press cookies to 1/2-inch thick rounds.
  12. Press 1 date half into center of each cookie.
  13. Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
  14. Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
  15. (Can be made 8 hours ahead and let stand at room temperature).
  16. Serve at room temperature or slightly warm.

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