Giant Christmas Breakfast Cookies

These festive Christmas cookies are a delightful blend of sweet fruit and crunchy nuts, making the perfect treat for a cozy holiday breakfast.

Ingredients

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup of all-purpose flour, organic, unbleached (164 grams)

1 cup whole wheat flour (134 grams)

1 teaspoon coarse salt

1 teaspoon of baking soda

½ teaspoon baking powder

1 ½ cups old-fashioned rolled oats

1 cup dried apricots, coarsely chopped

1 cup chocolate, chopped in chunks

1 cup dried cranberries

¼ cup figs, chopped

1 cup pecans, toasted, chopped

Directions

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Place butter and sugars in the bowl of an electric mixture. Beat on low to medium speed until mixture is pale and fluffy, about 2 minutes.

Add eggs, one at a time and then add vanilla:

Reduce speed to low. Beat in eggs, one at a time, until combined. Mixture will be creamy.

Mix dry ingredients:

In a separate medium size bowl, whisk together flour, salt, baking soda, and baking powder.

Add dry ingredients to butter mixture. Keep mixture on low and mix just until all traces of flour disappear.

With mixer still on low, gradually add dry ingredients to the egg and butter mixture, mixing until well combined. Slowly add oats, apricots, chocolate, cranberries, figs, and pecans; mix on low until just combined, or mix in the fruit and nuts by hand.

Place large balls of dough on prepared cookie sheets, about 3 inches apart. (I use a large cookie scoop). Use the palm of your hand to flatten into 4-inch rounds.

Bake until golden brown, rotating cookie sheets halfway through, for about 16 minutes. Let cookies cool in pan for 1-2 minutes before transferring to a wire rack to cool completely.

Makes 24 large or 48 smaller cookies