Yes, you’re all right; it was terribly unfair of me to mention breakfast cookies without giving you the recipe.

Cream together: 1/2 cup shortening, 3/4 cup sugar, 1 egg.

Add dry ingredients: 3/4 cup flour,
1 cup Raisin Bran,
1/2 cup oatmeal,
1/2 tsp soda,
1/2 tsp salt,
1 tsp cinnamon.

Mix well.

Stir in 1/2 cup raisins.

Bake 350 degrees until light brown; let them cool & get crispy before you eat them.

The recipe is from one of my favorite cookbooks, Marion Cunningham’s Breakfast Book. I usually make a double batch so I have a fighting chance of getting some of them into the cookie jar after breakfast.

Showing 6 comments
  • kelli

    Definitely will try making these!

    Also, I feel compelled to recommend a book for you to try: The Sweetness at the Bottom of the Pie by Alan Bradley. (Maybe the cookies made me think of the “Sweetness” of this book!)

  • TaraTheLiberator

    Thanks! Looks easily veganizable!

  • Sarah

    So do Oreos with milk not count as breakfast cookies?

  • Aunty Social

    Thanks! I made these today, and they are amazing. My kids also thank you – cookies for breakfast is a lot better than a bowl of cereal. 🙂

  • John

    Susan: Follow your writing and postings. A big fan. Thought you might like to know that your latest book was picked by James Emery White as one of the ten suggested books of the year ( in his latest blog. Not sure if you are familiar with him, but his books Serious Times and A Mind for God have been big (CT Book of the Year, I think). He’s a pastor and professor and was even president of Gordon Conwell Seminary. Anyway, nice to see him recognize your work!

  • Theresa

    Thank You!

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