Oatmeal Breakfast Cookies
Start your day with a wholesome and delicious twist on breakfast with these Oatmeal Breakfast Cookies! Packed with the heart-healthy goodness of rolled oats and whole wheat flour, these cookies are naturally sweetened with a touch of honey or maple syrup. Each bite is studded with chewy raisins or dried cranberries, crunchy chopped nuts, and optional chocolate chips for a hint of indulgence. Lightly spiced with cinnamon and made with simple pantry staples, these cookies come together in just 15 minutes of prep time and bake to perfection in under 12 minutes. Perfect for busy mornings, meal prep, or an on-the-go snack, this family-friendly recipe delivers all the satisfying flavors of your favorite oatmeal breakfast in a portable cookie. Fuel your day the tasty and nutritious way!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar, packed
- 0.25 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 0.75 cup raisins or dried cranberries
- 0.5 cup chopped nuts (walnuts, almonds, or pecans)
- 0.5 cup 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, whole wheat flour, baking soda, ground cinnamon, and salt. Mix well and set aside.
In another large bowl, use an electric mixer to cream together the softened butter, brown sugar, and honey (or maple syrup) until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the raisins (or dried cranberries), chopped nuts, and chocolate chips (if using) until evenly distributed in the dough.
Using a tablespoon or small cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
Remove from the oven and allow the cookies 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 |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 510.8 g | 186% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 281.6 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 524 mg | 40% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2987 mg | 64% | |
*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.
