Updated 4/8/13: I’ve changed the mixing method to an easier one, decreased the sweeteners, and changed the add-ins – all for a tastier, easier cookie!

Here’s a delicious recipe for you, courtesy of my old roommate’s sister’s friend, Michelle.  We like to call them “Nursing Cookies” around here because Kristen made a couple bags of them for me right before Ellie was born with the explicit instructions that they were for me, and only me, as a nursing mom.

And once Ellie was born, I was SO grateful for them, particularly when I woke up ravenous in the middle of the night.  So I’ve taken to giving them to my very pregnant or newly delivered friends with, “For Nursing Moms Only” written on the bag.

For all of us, call them breakfast cookies, eat them at any time of day or night, and enjoy!

Michelle’s Breakfast Cookies, AKA “Nursing Cookies”

yield:  I make mine relatively small and usually get about 5 dozen

1/2 C (1 stick) of butter, melted
1/4 C brown sugar (original: 1/3 C)
1 egg
1/3 C honey (original: 1/2 C)
½ C peanut butter
¾ C pumpkin or applesauce
1 ½ tsp vanilla

Add and mix until combined

2 C flour (I use whole wheat but white is fine too)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

Add and mix until combined.

2 ½ C oatmeal
½ C coconut
½ C chocolate chips or chopped dark chocolate
1 C chopped nuts
(or just use two cups total whatever good stuff you want to use – other options include sunflower seeds, raisins, or other dried fruit, flax seed, etc.)

Add and mix until just combined.

Drop by small spoonfuls onto a baking sheet.  (These don’t spread out much at all so you can pack them onto the baking sheet fairly closely.)  Bake for 12-15 minutes at 350.  These stay great stored in the freezer and are delicious eaten frozen!