I love cookies. Love, love them. But honestly, they’re just not good for you. So I make these Breakfast Cookies, which are still not super good for you, but at least they’re healthier than regular chocolate chip cookies, plus they’re far more filling, so you don’t have to eat as many (not that I have a problem with eating too many or something….).
Breakfast Cookies are packed full of oats, coconut, dried cranberries, and cinnamon, for a delicious, flavorful cookie!
Dan hates having anything in his oatmeal cookies. That’s something he made very clear the one and only time in our marriage that I made oatmeal raisin cookies. But you know what? Even Dan loved these breakfast cookies! And the kids especially love them, since they get to help make them!
- 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1 1/2 cups flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 3 cups old fashioned oats
- 1 cup Craisins
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup nuts (slivered almonds, chopped pecans, whatever you'd like)
- 1 cup chocolate chips (optional)
- Preheat oven to 350 degrees.
- Cream together butter, brown sugar and white sugar.
- Add both extracts and eggs and beat well.
- Add flour, cinnamon and baking soda and mix.
- Stir in oats.
- Stir in the rest of the ingredients until well mixed.
- Use a small ice cream scoop to make cookie balls, and place on an ungreased cookie sheet.
- Bake for 12-14 minutes.
- Store in an air tight container.
- Yields 5 dozen
Would you consider eating these breakfast cookies for breakfast, or would they be a snack for you (we eat them as a snack)?
Looking for more delicious cookie recipes? We’ve got a bunch for you to try!
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