Oatmeal Raisin Breakfast Cookies
Start your day on a sweet, wholesome note with these Oatmeal Raisin Breakfast Cookies—an easy, nutritious grab-and-go breakfast option that tastes indulgent but is packed with nourishing ingredients. Made with old-fashioned rolled oats, whole wheat flour, and naturally sweetened with honey, these soft, chewy cookies are brimming with warm cinnamon flavor and studded with plump raisins and optional crunchy nuts for added texture. Perfectly balanced for busy mornings, they bake in just 12 minutes and are freezable for meal prep convenience. With simple pantry staples and no refined sugar, these breakfast cookies are a guilt-free and satisfying way to fuel your day.
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Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.5 cup honey
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 1 cup raisins
- 0.5 cup chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and honey together using an electric mixer until creamy and well combined, about 2 minutes.
Add the eggs and vanilla extract to the butter mixture and beat until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the raisins and optional chopped nuts using a rubber spatula or wooden spoon, ensuring they are evenly distributed.
Using a cookie scoop or two spoons, place rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, which is fine.
Remove the cookies from the oven and allow them to cool on the baking sheets 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 in the freezer for up to 3 months.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 209.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2781 mg | 59% | |
*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.
