I made my kids’ dreams come true by making cookies for breakfast. These chewy Oatmeal Breakfast Cookies are a sweet morning treat filled with loads of dried fruit and nuts. Make a nice big batch and have a super fast, filling breakfast or after school snack for those activity filled days.
Now before we get too far, I should say that I am not saying this is the healthiest breakfast I’ve ever fed my family. However, compared to packaged things that you stick in a toaster, these peanut butter breakfast cookies are a cut above. With ingredients like dried apricots, dried cranberries, oats, pecans, and wheat germ your kids will be sure to swallow some good nutrients and fiber with their sweet treat.
Start with wet ingredients. Cream butter, peanut butter, sugar, vanilla until they are well combined. Then add the eggs and mix well. This can actually be a tricky stage. Many people stop mixing once everything basically comes together, but the instruction to cream the fats and sugar really means to beat it up until it is really smooth.
If you have any unmixed chunks of butter they will basically run out of the cookie dough and burn. So beat the sugar with the peanut butter and butter until it is completely smooth. Starting with room temperature butter helps.
Add the eggs after the butter is totally beat up and smooth. Again, don’t stop beating when everything looks combined. Wait for a change of color. When you beat the eggs in properly you will be adding air and the color of the batter will actually get lighter as the eggs fully integrate and take on some air.
Combine dry ingredients separately.
In order to get a good mix, it is important to measure and mix the flour, baking soda, baking powder and spices in a separate bowl. Use a fork or whisk to mix the dry ingredients together.
Slowly add dry ingredients to wet and stir until well combined.
Add all of the Goodies.
They aren’t really breakfast cookies until you add some breakfast ingredients. Add heavy ingredients like the oatmeal, dried fruit, and nuts at the end. Mix on a very slow speed or by hand until the goodies are well distributed.
When you are baking this cookie or any drop cookie, you should let them bake until they are just short of fully cooked. When you take them out of the oven, they should be too soft to handle. Leave the cookies on the hot baking sheet for five minutes. There they will continue to bake just on the bottom giving you a solid foundation and a chewy top. After five minutes, move them to a baking rack to cool. Voila, perfectly cooked Oatmeal Breakfast Cookies.
“The Vice-Presidency is sort of like the last cookie on the plate. Everybody insists he won’t take it, but somebody always does.”
Try this Chopped Almond Banana Bread for another delicious breakfast treat.
Oatmeal Breakfast Cookies
- 1 Cup Butter
- 1/2 Cup Peanut Butter
- 2 Eggs
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Tsp Vanilla Extract
- 1.5 Cups Flour
- 1/3 Cup Ground Flax seed
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1 Cup Instant Oats
- 1 Cup Chopped Pecans
- 1/2 Cup Dried Cranberries
- 1/2 Cup Dried Apricots Chopped
- Preheat the oven to 350°. Line two baking sheets with parchment paper.
- Cream room temperature butter, peanut butter, brown sugar, and granulated sugar together in a large mixing bowl. Be sure to mix until all of the butter is smooth and well integrated.
- Add vanilla and eggs and mix until the batter is smooth.
- In a separate bowl, add flour, ground flax seed, salt, baking powder, baking soda, and cinnamon. Mix together with a fork.
- Add dry ingredients to the batter a little at a time. Mix on a low speed.
- Last, add oats, pecans, and dried fruit. Mix together on a low speed or by hand.
- Using a 1 oz scoop or a tablespoon drop cookies onto the baking sheet leaving an inch between each cookies. The recipe should yield about 30 cookies.
- Place baking sheets in the oven on the middle rack. Bake for 15-18 minutes. Remove from oven and let sit on the hot baking sheet for five minutes. After five minutes place cookies on a cooling rack.