Big Breakfast Cookie
Start your morning on a sweet yet wholesome note with these hearty Big Breakfast Cookies! Packed with nutrient-dense ingredients like rolled oats, whole wheat flour, peanut butter, and a medley of chopped nuts and dried fruit, these cookies are the perfect balance of health and indulgence. A touch of cinnamon and optional chocolate chips bring warmth and a hint of decadence to each bite. Ready in just 35 minutes from start to finish, these large, satisfying cookies are ideal for busy mornings or as an on-the-go snack. Make a batch ahead, and enjoy a portable breakfast that’s as delicious as it is nourishing!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter
- 0.5 cup peanut butter (or almond butter)
- 0.75 cup brown sugar, packed
- 0.25 cup honey (or maple syrup)
- 2 units large eggs
- 2 teaspoons vanilla extract
- 0.5 cup chopped nuts (e.g., almonds, walnuts)
- 0.5 cup dried fruit (e.g., raisins, cranberries)
- 0.25 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, use an electric mixer to cream together the unsalted butter, peanut butter, and brown sugar until smooth and fluffy.
Add the honey, eggs, and vanilla extract to the butter mixture, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Fold in the chopped nuts, dried fruit, and chocolate chips (if using).
Using a 1/4-cup measuring scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly to form a cookie shape.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden and the cookies are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 518.4 g | 189% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 279.1 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 643 mg | 49% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
