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!
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Forget to pin?
These look yummy. I might substitute some of the not so healthy ingredients and give them a whirl.
They’re really delicious, Emily! If you do try substitutions, I’d love to hear how they turn out for you!
I will definitely let you know.
a recipe so i can actually not feel so bad about eating cookies for breakfast? YUM!
Or at least feel better about it! lol
I love any recipe that starts with “2 sticks of butter” 😀
lol. I know, these cookies could almost be healthy if it weren’t for the butter! Maybe sometime I’ll try substituting something for the butter, but I’m afraid I’d end up with 5 dozen disgusting cookies!
These sound yummy and I thought butter was good for you again!
Patsy, I can never keep up with whether things are good for us or bad for us, since they keep changing it! lol. But either way, these are delicious!
It is good for you, as long as you don’t eat carbs…so much for the breakfast cookies!
Just made these babies!
added 1 tsp of sea salt …( I like salty sweet)
doubled the coconut…(I used FLAKES not shredded)
added 1/2 cup Multi-grain flakes by QUAKER
EXACTLY what I was looking for in an excuse to have cookies for breakfast!
Thanks for the recipe:)
I’m so glad you liked them LauraJane! And your changes sound great too!
How many cookies does this recipe make? At the top it says 5, but I am sure this is probably a typo. Thanks!
Lori, I have no idea why the recipe card did that, but it should say 5 dozen! lol. Thanks for letting me know- I’ll get it fixed.
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Yum-o! You had me at cookies! Stopping by from the Weekend Social linkup and I pinned for later!
Thanks for pinning- they are truly delicious and more filling than normal cookies 🙂
These breakfast cookies look so delicious…awesome actually! I love this idea…thanks for sharing!
Thanks, Jodee! These are a favorite at our house. Even my husband likes them (and he hates when I add fruit or other “stuff” to his cookies!).
I made these yesterday and they turned out delicious! Very hearty. I followed the recipe exactly. I think based on the quantity of cookies made the amount of butter is not too bad. I looked online and 1 cup of butter (2 sticks) for 2 dozen cookies equals 5 grams of fat a cookie. So with this quantity it isn’t crazy. But given the sugar and chocolate chips I used, I wasn’t fooling myself into thinking they are super healthy. My man loved them and did a happy dance. Thanks for sharing. 🙂
I’m so glad to hear about your experience, Marlaina! I would definitely agree that they aren’t amazingly healthy, but they are really tasty! And I love that they are filling, so I don’t eat as many, plus the fact that they make a ton of cookies is great! Thanks so much for stopping back by and sharing!
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I made these last week and now my husband wants more. I added 1/4 tsp of tumeric and reduce the sugar to 3/4 cup brown sugar and 1/4 cup white sugar. So good. We love them.
I’m so glad you enjoyed them, Nor! I’ll have to try the turmeric the next time I make them, it sounds very interesting! (And by the way, I typically cut the sugar in most of my recipes, and I’m always happy with the results)
My brother’s girlfriend makes these cookies and would not share the recipe. Now, I have it! Bawhahaha.
People like that crack me up. My dad’s aunt went to the grave with her amazing bread pudding recipe– seems so silly to me! I’m all about sharing the great recipes I find and come up with!
OMG!! Making these as I speak and I must tell U, there FANTASTIC!! My G-Kids are going to lov these! Thank you soooo much!!
I hope your grandkids loved them! I know my kids just adore them!
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You had me at cookies and breakfast. My kids would love these.
They definitely would! My kids love them!
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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!