Easy Oatmeal Breakfast Cookies

Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.

Easy Oatmeal Breakfast Cookies

Ingredients needed

  • Butter. You could use half butter, half almond butter/cashew butter/sunflower seed butter to add more flavor.
  • Brown sugar. Any sugar can be substituted. Maple syrup or honey could make the mixture a little sticky but baking the cookies on parchment paper lined baking sheet should prevent any sticking.
  • Eggs.
  • Rolled oats/old fashioned oats. Use gluten-free oats if needed.
  • Desiccated coconut.
  • Flour.
  • Baking powder.
  • Cinnamon.
  • Salt.
  • Seeds. I used a seed mix that contained flax seed, poppy seeds, pumpkin seeds, sesame seeds and sunflower seeds.
  • Dried cranberries. Raisins, dried apricots or any dried fruit of your choice can be used instead.
  • Dark chocolate. I used dark chocolate chunks but any chocolate chips will work.
  • Pecan nuts. I often change this up and use any nuts I have in my pantry. Almonds, walnuts, cashews and hazelnuts are all good options.

How to make oatmeal breakfast cookies

  1. Make the dough: In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy. (You can also make the dough in a large bowl and use an electric mixer.) Add the eggs and beat in then scrape down the bowl with a spatula. Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix in the dry ingredients until just combined. Using a cookie scoop, scoop dough and place onto a lined sheet pan.
  2. Allow to chill: Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven.
  3. Bake: Remove the cookie dough from the fridge and place onto two lined sheet pans/cookie sheets a few cm’s/inches apart. Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges. Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.

Can I make these cookies ahead?

My kids adore these healthy breakfast cookies so we pretty much always have a jar filled with them on the counter. We have kept double batches I’ve baked for almost 2 weeks in an airtight container and they are still delicious. The unbaked dough can be frozen on baking sheets. Transfer the frozen cookie dough balls to a freezer bag and freeze for up to 3 months and bake from frozen.

Easy Oatmeal Breakfast cookie dough

Cookie recipes

  1. Milk chocolate pretzel cookies
  2. Easy spiced soft sugar cookies
  3. White chocolate dipped ginger cookies
Easy Oatmeal Breakfast Cookies

Oatmeal breakfast cookies

Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.
5 from 7 votes
Print Pin Rate
Course: Breakfast, Cookies
Cuisine: American
Keyword: breakfast cookies, Oatmeal breakfast cookies, oatmeal cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling time: 15 minutes
Total Time: 40 minutes
Calories: 239kcal
Author: Alida Ryder
Servings: 24

Ingredients

  • 1 cup (225g) butter room temperature
  • cups (300g) brown sugar
  • 2 eggs
  • 3 cups (240g) rolled oats
  • 1 cup (85g) desiccated coconut unsweetened
  • ¾ cup (100g) flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup (50g) seeds
  • ¾ cup (100g) dried cranberries
  • 2/3 cup (100g) dark chocolate chopped (optional)
  • 1 cup (100g) pecan nuts roughly chopped

Instructions

  • In the bowl of a freestanding mixer, cream the butter and sugar together until light and fluffy.
  • Add the eggs and beat in then scrape down the bowl with a spatula.
  • Add the oats, coconut, flour, baking powder, cinnamon, salt, seeds, cranberries, chocolate and nuts then mix until just combined.
  • Using a cookie scoop, scoop dough and place onto a lined sheet pan.
  • Place the pan in the fridge and allow to chill for 15 minutes while you preheat the oven to 180°C/320°F. 
  • Remove the cookie dough from the fridge then place the dough onto two lined sheetpans/cookie sheets, a few cm's/inches apart.
  • Place in the oven and allow to bake for 10-15 minutes until golden brown and crisp around the edges.
  • Remove from the oven, then transfer to a wire rack and allow to cool completely before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 198mg | Potassium: 135mg | Fiber: 3g | Sugar: 14g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg