I Tried Jennifer Garner’s Favorite “Morning Cookies”
I recently came across an old Instagram post where Jennifer Garner whipped up her favorite morning cookies recipe with a caption that read, “Breakfast cookies — they just make sense.” As someone who loves a good breakfast cookie, I felt personally validated. This breakfast cookie recipe, in particular, comes from the iconic Sarabeth’s Kitchen in New York City — a restaurant that’s been serving up beloved breakfast treats since 1981. I’ve been watching Garner’s “Pretend Cooking Show” for years. If you’re not familiar with it, it’s an informal series where she charmingly cooks her way through recipes, sometimes fumbling, but with relatable kitchen moments that make you feel like you’re cooking with your friend or sister.
In adorable Garner fashion, she kisses her KitchenAid hand mixer (which she traveled with — also relatable) and says, “Oh, my friend, I missed you!” But these cookies created a whole new level of morning-appropriateness — and that intrigued me! Between the crushed shredded wheat cereal (an ingenious move!); the flavor enhancers like lemon zest, nutmeg, and chocolate chips; and the idea that I could have a quick breakfast or snack to grab on my way out the door; I didn’t hesitate to place my grocery order.
Get the recipe: Jennifer Garner’s Morning Cookies
How to Make Jennifer Garner’s Morning Cookies
First, you’ll whisk together your dry ingredients — a mix of all-purpose flour, whole wheat flour, oats, coconut, nutmeg, the usual suspects, like baking soda and salt, and that surprisingly brilliant addition of crushed shredded wheat cereal. In a second bowl, rub vanilla extract and lemon zest into the sugars with your fingers. It’s like a grown-up version of sand art, not to mention that the smell is incredible. Then, in a third bowl — there are dishes, I won’t lie — you beat the butter until fluffy and add that fragrant sugar mixture. Lastly, gradually mix the eggs in before incorporating the dry ingredients and the (optional) chocolate chips. To bake: Scoop the dough onto four parchment-lined pans and pop them into a 350ºF oven for about 15 minutes. The result? Golden brown, crispy-edged cookies that you have to (will yourself to) let cool.
My Honest Review
These wholesome yet indulgent cookies are a fun way to start the morning! The texture feels both hearty and delicate, with the edges getting perfectly crispy and the centers remaining soft and chewy. I love how the combination of oats, shredded wheat, and coconut imparts a hearty and chewy consistency and how the lemon zest brings a welcome brightness. I knew they were the real deal when I served them to my coffee shop-pastry-loving friend. She devoured two before asking for the recipe, which I consider a definitive win. They’re satisfyingly chewy and not too sweet, and while they skew decidedly more toward “cookie” than whole grain toast or oatmeal, they make for a decently nutritious way to start the day. While Garner made these for the Adam Project movie crew (what she was working on at the time), my family of four polished off the entire batch ourselves, except for the few we gave away. I’m not sure if that’s a good thing, but there’s no denying how much we enjoyed them!
Tips for Making Jennifer Garner’s Morning Cookies
Don’t Skip the Sugar Rub: Rubbing the abrasive sugar with lemon zest and vanilla helps release their oils, making the flavor more intense and evenly distributing it throughout the batter.
Experiment With Cereal: If you can’t find regular shredded wheat, try low-sugar shredded wheat cereal or bite-size shredded wheat cereal. Just be sure to crush them well. I haven’t tried this yet, but the idea of cereal in batter is a brilliant move, and I’m tempted to experiment with options like Fiber One, All Bran, Grape Nuts, or other crushed “flake” cereals, like Nature’s Path Cinnamon or Heritage flakes, or even good old Bran or Corn Flakes.
Mix it up: While the original recipe doesn’t call for them, Garner suggests adding chocolate chips. And I agree! But toasted walnuts or pecans would also be excellent in these. Or, you could opt for a macadamia nut-style cookie with white or dark chocolate chips, and some dried fruit would also be lovely.
How To Eat Them: These cookies are the most enjoyable the day they’re made, and then they firm up considerably. But they’re still redeemable, dunked in coffee, tea, or other warm drinks (Garner suggests Hot Toddys), making an excellent afternoon pick-me-up.
How to Keep Them: Store the cookies in an airtight container at room temperature for up to a week. For longer preservation, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
Get the recipe: Jennifer Garner’s Morning Cookies
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