Breakfast Cookies are the perfect solution when mornings are busy and you need something filling, nourishing, and—most importantly—delicious. These cookies are soft, chewy, and packed with whole oats, dried fruit, crunchy seeds, and a touch of sweetness. Think of them as a cross between your favorite oatmeal cookie and a wholesome granola bar. The best part? You can bake a big batch and freeze them for a grab-and-go breakfast any day of the week.
Table of Contents
Why You’ll Love These Breakfast Cookies
- Make-ahead friendly – freeze the dough or bake and store
- Naturally sweet and satisfying
- Customizable mix-ins – use what you have in the pantry
- Hearty and wholesome – filled with oats, seeds, and fruit
- Perfect for lunchboxes, snacks, or breakfast on the run
Ingredients
- 1 cup salted butter, melted
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- 2½ cups old-fashioned oats
- 1 cup dried cherries, chopped
- 1 cup puffed rice cereal
- 1 cup pepitas (shelled pumpkin seeds)
- ½ cup chocolate chips
Instructions
1. Cream the Butter & Sugars
In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar together for 1–2 minutes until light and creamy.
2. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, salt, baking soda, cinnamon, and oats. Gradually mix dry ingredients into the wet mixture until just combined.
4. Fold in Mix-Ins
Using a spatula, fold in the dried cherries, puffed rice, pepitas, and chocolate chips.
5. Bake or Freeze
- Bake Now:
Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon balls and place 2 inches apart on a parchment-lined baking sheet. Press each cookie to ½-inch thick. Bake for 12–14 minutes, until edges are golden. - Make Ahead:
Scoop dough and freeze on a tray. Transfer to a zip bag. When ready, thaw dough 20 minutes, press to ½-inch thickness, and bake at 350°F for 15 minutes.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: ~30 minutes
- Servings: 24 cookies
Nutrition Facts (Estimated per cookie)
- Calories: ~240
- Fat: 12g
- Carbs: 30g
- Fiber: 2g
- Sugar: 15g
- Protein: 4g
Tips & Variations
- Add protein: Stir in a scoop of protein powder or 2 tbsp of nut butter.
- Change up the fruit: Use raisins, dried cranberries, or chopped apricots.
- Make them nutty: Add ½ cup chopped walnuts or almonds.
- Want gluten-free? Use a 1:1 gluten-free flour and certified gluten-free oats.
- Storage: Store in an airtight container for up to 5 days or freeze for 2 months.
Breakfast Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
Ingredients
- – 1 cup salted butter melted
- – ¾ cup dark brown sugar
- – ¾ cup granulated sugar
- – 2 large eggs
- – 1 tsp vanilla extract
- – 2 cups all-purpose flour
- – ½ tsp kosher salt
- – ¼ tsp baking soda
- – 1 tsp ground cinnamon
- – 2½ cups old-fashioned oats
- – 1 cup dried cherries chopped
- – 1 cup puffed rice cereal
- – 1 cup pepitas pumpkin seeds
- – ½ cup chocolate chips
Instructions
- Beat melted butter and sugars until light and creamy.
- Add eggs one at a time, then vanilla.
- Whisk flour, salt, baking soda, cinnamon, and oats. Mix into wet ingredients.
- Fold in cherries, rice cereal, pepitas, and chocolate chips.
- To bake now: Scoop 2-tbsp balls onto parchment. Press to ½-inch thick. Bake at 350°F for 12–14 minutes.
- To freeze: Freeze scooped dough. When ready, thaw 20 mins, press, and bake 15 mins.
Notes
– Use sunflower seeds instead of pepitas for a nut-free version.
– Store in an airtight container for up to 5 days or freeze for 2 months.
FAQs
Can I skip the sugar or use a substitute?
You can reduce the sugar slightly, or swap in coconut sugar. Honey or maple syrup may alter the texture.
Do these cookies taste like dessert?
They’re lightly sweet, chewy, and very satisfying—more like a healthy cookie than a sugar bomb.
Can I use quick oats instead of old-fashioned?
Quick oats work in a pinch but may yield a softer texture.
Conclusion
These Breakfast Cookies are everything your morning routine needs: easy, nourishing, and downright tasty. Whether you’re fueling up before school or grabbing a snack after the gym, they offer a perfect mix of whole grains, fiber, and flavor. Bake a batch and you’ll always have breakfast ready—even when life gets hectic.