Breakfast Cookies
These soft, chewy breakfast cookies are packed with oats, fruit, and seeds — perfect for grab-and-go mornings or snack breaks. Bake ahead and freeze for later!
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
- Substitute raisins or coconut for the cherries.
- 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.
- 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.