Inn at Ellis River’s Cookies for Breakfast

Inn at Ellis River Cookies on Christmas ornaments and holly leavesDid your mother say ‘NO’ when you begged for cookies for breakfast? We say ‘YES’!


  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup applesauce
  • 2 teaspoons natural maple extract
  • 3 cups quick oats (not instant)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup dried cranberries or craisins
  • 1 cup walnuts, toasted and chopped fine
  • 1 cup dried apple, chopped fine

Optional Glaze

  • 1 3/4 cups confectioners’ sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon egg white (pasturized)


Cream butter and sugars together in the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Add applesauce and maple extract and mix until well blended, 2 to 3 minutes. Slowly mix in oats, flour, baking soda, baking powder, and salt. Stir in cranberries, apples and walnuts.

Chill dough for approximately 20-30 minutes. Preheat oven to 350 degrees F. Using a 1 1/2-inch cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 16 to 18 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make glaze (optional): Whisk confectioners’ sugar, maple syrup, and egg white until smooth. Add water if needed to reach glaze consistency. Drizzle over cookies, let set. Makes approximately 36 cookies.

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Inn at Ellis River Email:
1-603-383-9339, 1-800-233-8309
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160

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