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    Home » Breakfast

    Easy Oatmeal Breakfast Cookies

    Published: Mar 28, 2022 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    I’m making my kids’ dreams come true by making cookies for breakfast. These sweet, morning treats are made with an oatmeal, peanut butter base and are 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.

    Plate of breakfast cookies with pitcher or milk, bowl of oats, and spoon of flax

    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 cookies are a cut above. With ingredients like dried apricots, dried cranberries, oats, pecans, and flax seed your kids will be sure to swallow some good nutrients and fiber with their sweet treat.

    This is a big batch of breakfast cookies and they last for over a week. I work these into breakfast and snack time throughout the week.

    Contents hide
    Ingredients
    Substitutions
    How to make Easy Oatmeal Breakfast Cookies
    FAQs
    Tips for Success
    Freezing and Storage
    Related Recipes
    📖 Recipe
    Oatmeal Breakfast Cookies

    Ingredients

    breakfast oatmeal cookie ingredients

    Substitutions

    Other nut butters like almond butter can easily be swapped for peanut butter. It is important to consider the texture of your substitution. Be sure to choose a good quality no stir nut butter.

    Old Fashion oats can be used in place of quick oats. To keep the same texture, simply pulse Old Fashion oats in the food processor briefly. 

    You can use any of your favorite dried fruits in place of cranberries and apricots. I sometimes add all cranberries or mix in golden raisins.

    Chopped almonds and walnuts are delicious alternatives to pecans.

    How to make Easy Oatmeal Breakfast Cookies

    Step 1: Cream Butter and Sugar

    • Start with room temperature butter. Using a hand or stand mixer slowly cream butter, brown sugar, white sugar, and peanut butter. Mix until the butter is completely smooth and sugar is dissolved.
    Step 1- collage before and after butter creaming step

    Step 2: Add Eggs and Vanilla

    • Add room temperature eggs and vanilla to the mixing bowl and beat eggs on medium speed. Mix until the eggs are well integrated and the batter starts to lighten in color.
    Step 2- collage of eggs mixed into wet ingredients

    Step 3: Mix Dry Ingredients

    • Measure the flour, baking powder, baking soda, salt, and ground flax seed into a separate bowl and mix with a fork.
    step 3- collage mixed dry ingredients

    Step 4: Mix Wet and Dry Ingredients

    • Next, slowly add the dry ingredients to the wet ingredients and mix on a low speed until it is well combined.
    step 4- collage adding dry ingredients to wet

    Step 5: Add Big Flavor

    • Then, add chopped pecans, dried cranberries, chopped dried apricots, and quick oats to the batter and mix on low speed everything is evenly distributed throughout. You should be left with a thick chunky dough.
    Step 5- collage add mix in ingredients fruit oats and nuts

    Step 6: Make Cookie Dough Balls

    • Finally, scoop the cookie dough into one ounce balls and place them on ungreased or parchment lined cookie sheets.
    Step 6- formed cookie dough balls on sheet ban

    Step 7: Bake

    • Bake at 350° on the center rack for 15-18 minutes. 
    • Once the cookies are done, remove the sheet pan from the oven and let the cookies rest on the sheet for 5 minutes before moving to a cooling rack.
    Step 7- cookies cooling on cookies sheet

    FAQs

    How do you bake perfectly soft breakfast cookies?

    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 perfectly soft top. 

    After five minutes, move them to a baking rack to cool. Voila, perfectly cooked Oatmeal Breakfast Cookies.

    Tips for Success

    • Creaming the butter is one of the most crucial steps. Be sure to start with softened, room temperature butter and mix very well. It should be free of clumps of butter. Butter pieces will not mix in well later and will run out of the cookie dough during baking and cause burned edges.
    • Add dry ingredients a little at a time. Not only will you avoid large clouds of flour flying out of your bowl, but the dry ingredients will be easier to integrate into the wet and you will avoid overmixing.
    • The breakfast cookie dough should be very stiff. If the dough is sticky and soft, the butter may have gotten too warm. Avoid flat cookies by putting the dough in the refrigerator for 10 minutes. I only need to do this in the heat of the summer when it is hard to keep my kitchen cool.
    • Bake on the middle rack of the oven for the most consistent results.

    Freezing and Storage

    Breakfast cookies can be frozen fully baked, as individual raw dough balls, or as a large ball of dough. They can be kept in the freezer in a food storage bag for up to three months.

    Defrost the ball of dough in the refrigerator overnight. You can take dough balls out and leave on the counter for 20-30 minutes before baking.

    Defrost baked cookies by taking them out of the freezer and leaving them on the counter with a storage bag open to avoid moisture collection. Transfer to a plate or dry storage back after defrosting.

    overhead shot of cookies on white plate with cookies on marble table around plate

    Related Recipes

    • Blueberry Lemon Ricotta Pancakes
    • Banana Bread with Almonds
    • Loaded Potato Zucchini Fritters

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    📖 Recipe

    featured image close up of cookies on plate with milk and bowl of oats

    Oatmeal Breakfast Cookies

    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.
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, Snacks
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 42 Cookies
    Calories: 132kcal
    Author: Diana Reis

    Ingredients

    • 1 Cup Butter softened
    • ½ Cup Peanut Butter
    • 2 Eggs room temperature
    • ½ Cup Brown Sugar
    • ½ Cup Sugar
    • 1 teaspoon Vanilla Extract
    • 1 ½ Cups Flour
    • ⅓ Cup Ground Flax seed
    • 1 Teaspoon Salt
    • 1 Teaspoon Baking Powder
    • 1 Teaspoon Baking Soda
    • 1 Teaspoon Cinnamon
    • 1 Cup Instant Oats
    • 1 Cup Chopped Pecans
    • ½ Cup Dried Cranberries
    • ½ Cup Dried Apricots Chopped

    Instructions

    • 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 42 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.

    Notes

    How do you bake perfectly soft breakfast cookies?
    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 perfectly soft top. 
    After five minutes, move them to a baking rack to cool. Voila, perfectly cooked Oatmeal Breakfast Cookies.
    Tips for Success
    • Creaming the butter is one of the most crucial steps. Be sure to start with softened, room temperature butter and mix very well. It should be free of clumps of butter. Butter pieces will not mix in well later and will run out of the cookie dough during baking and cause burned edges.
    • Add dry ingredients a little at a time. Not only will you avoid large clouds of flour flying out of your bowl, but the dry ingredients will be easier to integrate into the wet and you will avoid overmixing.
    • The breakfast cookie dough should be very stiff. If the dough is sticky and soft, the butter may have gotten too warm. Avoid flat cookies by putting the dough in the refrigerator for 10 minutes. I only need to do this in the heat of the summer when it is hard to keep my kitchen cool.
    • Bake on the middle rack of the oven for the most consistent results.
    Freezing and Storage
    Breakfast cookies can be frozen fully baked, as individual raw dough balls, or as a large ball of dough. They can be kept in the freezer in a food storage bag for up to three months.
    Defrost the ball of dough in the refrigerator overnight. You can take dough balls out and leave on the counter for 20-30 minutes before baking.
    Defrost baked cookies by taking them out of the freezer and leaving them on the counter with a storage bag open to avoid moisture collection. Transfer to a plate or dry storage back after defrosting.
    Substitutions
    Other nut butters like almond butter can easily be swapped for peanut butter. It is important to consider the texture of your substitution. Be sure to choose a good quality no stir nut butter.
    Old Fashion oats can be used in place of quick oats. To keep the same texture, simply pulse Old Fashion oats in the food processor briefly. 
    You can use any of your favorite dried fruits in place of cranberries and apricots. I sometimes add all cranberries or mix in golden raisins.
    Chopped almonds and walnuts are delicious alternatives to pecans.

    Nutrition

    Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 141mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 8 votes (2 ratings without comment)

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      Recipe Rating




    1. Athena Brown says

      March 12, 2020 at 9:09 pm

      5 stars
      Can not wait to try them. Sound so good too.

      Reply
    2. Sara Welch says

      May 25, 2022 at 8:01 pm

      5 stars
      Whipped up a batch of these for breakfast this morning and they did not disappoint! Quick, easy and delicious; a great breakfast treat for busy mornings!

      Reply
    3. Carrie Robinson says

      May 25, 2022 at 8:09 pm

      5 stars
      My daughter would be ALL about cookies for breakfast! Heck, I want cookies for breakfast. 😉 Going to have to bake up this recipe soon.

      Reply
    4. Tavo says

      May 25, 2022 at 8:16 pm

      5 stars
      I loved these cookies! I am making another batch tomorrow!

      Reply
    5. Ieva says

      May 25, 2022 at 8:46 pm

      5 stars
      These are really very nice cookies. I made them a handful of times for my husband to take to work as a morning snack and he can't get enough! Highly recommend everyone try this recipe 🙂

      Reply
    6. Mahy says

      May 25, 2022 at 8:48 pm

      5 stars
      I can't wait to make a big batch of these - they are just too good if you ask me!

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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