Schitt’s Creek Heart Shaped Cookie

Breakfast Cookies


  • ½  t. salt
  • 1-3 t. cinnamon

Wet ingredients

  • 1/2C. honey
  • ½ C.  oil
  • ½ C.  peanut butter (optional) OR 1T. molasses
  • 1 large egg (beat with 1 tablespoon water)
  • 1 -3 t. vanilla extract

Dry ingredients

  • 1 C. whole-wheat flour (a pinch more depending on the moisture of the mix)
  • 1 ½ C. of old fashioned rolled oats (quick cooking is ok too- do not use instant)
  • ½ t. baking soda
  • ½ t. baking powder


  • ½-1 cup dark chocolate chips, raisins, dried cranberries, dried blueberries (any dried fruit
  • ½ -1 cup almonds or pecans

What You’ll Need

  • Mixing bowls
  • Baking sheet
  • Parchment paper


  • In a medium bowl, mix all the dry ingredients together.
  • In a large bowl, beat egg with water.
  • Add the remaining wet ingredients to bowl and mix together. Tip: When measuring out the honey, measure the oil first then use the same cup for the honey. Your honey won’t stick to the cup. Or spray the measuring cup with cooking oil spray if you’re not using oil.
  • Mix the dry ingredients into the wet ingredients. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.


  • Cool the mix for 30 minutes in the refrigerator.


  • Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
  • Line a baking sheet with parchment paper. Scoop enough to make a 3-inch cookie onto the baking sheet. Press down and spread out to about ½ “ thick.
  • Bake for about 10-12 minutes or until golden on the bottom of the cookie. Place cookies on rack to cool for 5 minutes.
  • The cookies freeze very well and make a grab and go breakfast or snack!

Breakfast Cookie



Author: kathy

Share This Post On