I’ve had this recipe for a while and it’s a good one. Originally, 5 Grain Rolled Cereal Daybreak Cookies were made with Bob’s Red Mill 5 Cereal, but over the years I’ve had trouble finding Bob’s in stores and have had to use other brands of multigrain cereal. This latest batch was made with Trader Joe’s brand.
The cookies are fat, chewy and packed with nuts and seeds. The recipe is different than the two versions on the Bob’s Red Mill website. Bob’s first version of the cookie has the word Daybreak in it and the second version they just call 5 Grain Cookies. This version is more like the second version, but some baker friends of mine improved upon it by omitting an egg and all the water. This is obviously a recipe you can play with!
In my opinion the 5 Grain Cookies are a little on the sweet side, but my family thinks they are just right with the full 1 cup of brown sugar. I might play around with the recipe a bit more and try to reduce the sugar somewhat. When I do I will update.
Here’s an old photo where the cookies spread more. Back then I made them with all-purpose flour, but now I use bread flour which makes the cookies a little more rounded. I also add pumpkin seeds and unsweetened coconut.
5 Grain Cereal Cookies
- 1 stick unsalted butter melted and cooled (114 grams)
- 1 cup brown sugar 200 grams
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose or bread flour 140 grams
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups Five Grain Cereal (Trader Joe's Multigrain) (150 grams) Trader Joe's
- 1/4 cup coconut flakes, unsweetened or optional
- 1/2 cup dried cranberries, chopped
- 1/2 cup toasted pecans, chopped
- 1/3 cup toasted pepitas
- 1/4 cup cinnamon chips or white chips optional
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a mixing bowl, stir together cooled melted butter and brown sugar. Beat in the egg and vanilla.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cereal. Stir flour mixture into egg/butter mixture until just combined. Add remaining ingredients, mix until combined.
- Using a medium cookie scoop or about 2 tablespoons of dough each, scoop into balls and put on two parchment lined baking sheets.
- Bake 12-14 minutes or until lightly brown on edges but still soft in the middle. Cool 2 minutes on cookie sheets and then remove to wire racks to cool completely.
These sound great! I’m tagging them and will make them after my tests are over with…I’m compiling quite a list!