Breakfast Cookies are packed full of oats, coconut, dried cranberries, and cinnamon, for a delicious, flavorful cookie!
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.
Do you prefer cakes or cookies?
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!
Why not join us on Pinterest: Coffee With Us 3 or hangout with us on Facebook:
Check out our Link Parties.
Linking up to Weekend Potluck.
Forget to pin?
Pingback: Favorite Christmas Cookies that need to be in your cookie jar - My Turn for Us
Pingback: Ama-Zing Ways to Serve Craisins
How big is a “small” ice cream scoop?
Any size will work. You are also welcome to use a tablespoon and then roll them, but I just use a small ice cream scoop to make it easier and faster to get them scooped and on the pan. I believe my scoop is about a tablespoon.
I’m thinking one could prepare the recipe & freeze part of the dough if you didn’t want to bake them all. I want to bake some today but bake the rest on Tuesday night for my bible study group Wednesday morning
I just love these so much and make them all the time, thank you so much!
Can you substitute White Whole Wheat flour for regular flour? Would it be equal parts?
I haven’t ever tried substituting whole wheat flour, so I’m not sure how it would turn out. My guess it that it would turn out better if you did a blend of WW and regular flour, but if you try it we would love to hear your results!
I did add the turmeric and sunflower seeds and flax seeds in addition to everything else and next time I will add dried apricots but I didn’t have any this time. I also added 1/4 tsp of aluminum free baking powder. I had to mix with my hands! Husband, the cookie guy, said it’s the best batch I ever made. : )