Double Oat Breakfast Cookies
Start your mornings on a wholesome note with these Double Oat Breakfast Cookies, a delightful blend of rolled oats and quick oats for a hearty texture and rich, nutty flavor. Sweetened naturally with brown sugar and honey, these soft and chewy cookies are packed with good-for-you ingredients like whole wheat flour, dried fruits, and optional add-ins like dark chocolate chips or chopped nuts for a customizable treat. Perfectly spiced with a hint of cinnamon, they bake up in just 12 minutes, making them a convenient make-ahead option for busy mornings or a nutritious on-the-go snack. These breakfast cookies strike the perfect balance between indulgence and nourishment, offering a better-for-you alternative that still feels like a treat. Best of all, they’re freezer-friendly, so you’ll always have a healthy breakfast or snack ready when you need it!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cups quick oats
- 0.75 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cups unsalted butter
- 0.5 cups brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups raisins or dried cranberries
- 0.25 cups chopped nuts (optional)
- 0.25 cups dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, quick oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir to mix evenly and set aside.
In a separate bowl, cream together the unsalted butter and brown sugar using a hand mixer or stand mixer on medium speed until fluffy, about 2 to 3 minutes.
Add the honey, vanilla extract, and egg to the butter mixture, and beat until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
Fold in the raisins or dried cranberries and any optional mix-ins like nuts or chocolate chips.
Using a cookie scoop or tablespoon, spoon the mixture onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Lightly flatten each cookie with the back of a spoon to form a disc shape.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them 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 |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 190.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 428 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2350 mg | 50% | |
*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.
