Have Cookies for Breakfast: Sarabeth's Morning Cookie Recipe

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Step 1

Position the racks in the center and top third of the oven, preheat to 350 F. Line four half-sheet pans with parchment paper.

Step 2

In a medium bowl whisk the all purpose flour, baking soda and salt. Add and mix with fingers the oats, cereal, flour, coconut and nutmeg. In another medium bowl rub the vanilla and lemon zest into the superfine and brown sugars until well combined.

Step 3

Beat the butter on medium-high with a paddle attachment in your mixer, about 1 minute, till smooth. Gradually add the sugar mixture and continue beating till smooth, 2 minutes. Gradually beat in the eggs, scraping the sides of the bowl occasionally w/mixer off. Reduce the speed to low and gradually add the flour mixture, beating until just combined.

Step 4

Using a 1¼ inch diameter ice cream scoop, portion the dough onto the pans, about 1½ inches apart. Cover the cookies with a half sheet of parchment, place another half sheet pan atop and press to flatten the cookies to about 1/3 inch thickness. Repeat with remaining dough.

Step 5

Bake two pans at a time, switching and rotating the positions of the pans halfway through, until light golden brown, about 15-17 minutes. Cool completely in the pans, on wire racks. Store in airtight containers; keeps for a week