Breakfast Cookies
Start your morning off right with these wholesome and flavorful Breakfast Cookies—packed with rolled oats, creamy peanut butter, and a touch of honey for natural sweetness. Perfectly soft and lightly spiced with cinnamon, these guilt-free treats are loaded with nutrient-rich add-ins like dried cranberries, chopped nuts, and optional dark chocolate chips for an extra touch of indulgence. Ready in under 30 minutes, these easy-to-make cookies offer a convenient, grab-and-go option for busy mornings or mid-day energy boosts. With their balance of heart-healthy ingredients and satisfying flavors, these Breakfast Cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.5 cup Peanut butter (or almond butter)
- 0.75 cup Brown sugar
- 0.25 cup Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries (or raisins)
- 0.5 cup Chopped nuts (e.g., walnuts or almonds)
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, mix together the rolled oats, flour, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, and brown sugar until light and fluffy, about 2-3 minutes.
Add in the honey, egg, and vanilla extract. Mix until fully combined.
Gradually add the dry ingredients from the medium-sized bowl into the wet ingredients, mixing on low speed until just combined.
Fold in the dried cranberries (or raisins), chopped nuts, and optional dark chocolate chips using a spatula.
Using a tablespoon or a cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press each dough mound down slightly with the back of a spoon or your fingers to shape them into cookie rounds.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your breakfast cookies immediately, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 526.6 g | 191% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 276.5 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 504 mg | 39% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2967 mg | 63% | |
*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.
