Oatmeal breakfast cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
24
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Calories
239 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Oatmeal breakfast cookies
Description
Oatmeal breakfast cookies bring together the hearty chew of rolled oats and the sweetness of brown sugar with a blend of coconut, seeds, dried cranberries, and pecans for texture and flavor contrast. The baking powder helps create a light lift, while the butter and eggs ensure a moisture-rich, tender crumb. Mixing the ingredients carefully until just combined keeps the cookies from becoming dense. Chilling the dough before baking helps them maintain shape and bake evenly to a golden brown, developing crisp edges and a soft, chewy center. Cooling on a wire rack allows the cookies to firm up before serving.
This cookie features a mix of textures from the crunchy seeds and nuts, softly sweetened dried fruit pieces, and optional chopped dark chocolate that melts slightly during baking. They can be enjoyed as a standalone breakfast item or as a snack with tea or coffee. Their balance of ingredients makes them more satisfying than plain cookies.
Ingredients
- 1 cup (225g) butter room temperature
- 1½ cups (300g) brown sugar
- 2 egg
- 3 cups (240g) rolled oats
- 1 cup (85g) desiccated coconut unsweetened
- ¾ cup (100g) flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup (50g) seeds
- ¾ cup (100g) dried cranberries
- 2/3 cup (100g) dark chocolate chopped (optional)
- 1 cup (100g) pecan roughly chopped
Instructions
- In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs and beat in then scrape down the bowl with a spatula.
- Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
- Using a cookie scoop, scoop dough and place onto a lined sheet pan.
- Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F.
- Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
- Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
- Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 198mg | 8% |
| Potassium | 135mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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