Monster Size Breakfast Cookies
Start your morning on a sweet and satisfying note with these Monster Size Breakfast Cookies—hearty, jumbo treats packed with wholesome goodness and a touch of indulgence. Perfectly soft and chewy, these cookies are loaded with rolled oats, crunchy chopped nuts, chewy dried fruit, and rich dark chocolate chips for a balanced mix of textures and flavors. Made with butter, brown sugar, and a hint of cinnamon, they offer a warm, homey taste in every oversized bite. Ready in just 30 minutes, this recipe is ideal for busy mornings, meal prep, or on-the-go breakfasts. Whether paired with coffee or enjoyed as a midday snack, these portable breakfast cookies offer convenience without sacrificing flavor. Plus, they're freezer-friendly, making them an excellent grab-and-go option for hectic schedules.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup chopped nuts (such as walnuts or pecans)
- 1 cup dried fruit (such as cranberries, raisins, or chopped apricots)
- 1 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, chopped nuts, dried fruit, and dark chocolate chips until evenly distributed.
Using a 1/4 cup measuring cup or large cookie scoop, drop mounds of dough onto the prepared baking sheets, leaving at least 3 inches between each cookie to allow for spreading.
Using the palm of your hand or the back of the measuring cup, gently flatten each dough mound slightly.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 45.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 367 mg | 8% | |
*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.
