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three oatmeal breakfast cookies on a plate with a side of dried fruit and a glass of milk
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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.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Servings 42 Cookies
Calories 132kcal
Author Diana Reis

Ingredients

  • 1 Cup Butter
  • ½ Cup Peanut Butter
  • 2 Eggs
  • ½ Cup Brown Sugar
  • ½ Cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1.5 Cups Flour
  • 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 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.

Notes

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 is essential.
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.

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