Have you ever just wanted to eat some cookies for breakfast? Patty Millay, an Owensboro, Kentucky baker and frequent guest on WBKR's "What's Cookin'?" segment, is giving you permission to do it. She's sharing a Breakfast Cookie recipe that she served recently to her grandchildren. The cookies were a hit and now Patty's sharing with you how to make them. And, here's the even better news. There are some pretty healthy ingredients in these cookies- ingredients like carrots, apples and walnuts.

From Patty:

From my childhood of being a dairy farmer's daughter, being up every single day at the crack of dawn to feed my calves, to now being retired and mastering the art of sleeping late, things sure have changed!  I've had the pleasure of keeping most of my grandchildren recently and they wake up like little angles, all sweet and refreshed and HUNGRY!  I don't wake up with the energy that I once did so being a short order cook at 7:00 am is not my strong suit.

I knew that there had to be a better option for those sweet faces.  I had to find something that wasn't frozen, cereal or squares of pure sugar.  After a little digging, I found these breakfast cookies.  


2 cups white or whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

2 1/2 teaspoons cinnamon

3/4 teaspoon ginger

1/2 cup coconut oil

4 tablespoons unsalted butter, softened

2/3 cup light brown sugar or dark brown sugar, packed

1/3 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup quick-cooking oats

1 1/2 cups carrots, peeled and grated

1/2 cup apple, peeled, cored, and grated

1/2 cup shredded coconut, unsweetened or 1/2 cup large-flake coconut, unsweetened

1/2 cup walnuts, chopped

1/2 cup raisins

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Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

In a separate large mixing bowl, beat together the coconut oil, butter, and sugars until creamy.

Add the eggs one at a time, beating until smooth and scraping the bottom and sides of the bowl after each one; then beat in the vanilla.

Stir the dry ingredients then the remaining add-ins into the wet mixture until evenly incorporated.

Drop the dough in 2" balls onto the prepared baking sheets, spacing them about 2" apart.

Bake the cookies for 15 to 17 minutes, until they're just set at the center.

Remove the cookies from the oven and transfer them to a rack to cool.

Patty mentioned the 'sweet faces' and here they are!

Patty Millay
Patty Millay

Looks like the Breakfast Cookies were a hit!

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