Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Oatmeal breakfast cookies
Crispy and chewy, these easy oatmeal breakfast cookies are stuffed with nuts, seeds and chocolate and make a delicious breakfast treat.
Course
Breakfast, Cookies
Cuisine
American
Keyword
breakfast cookies, Oatmeal breakfast cookies, oatmeal cookies
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Chilling time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
Calories
239
kcal
Author
Alida Ryder
Ingredients
1
cup (225g)
butter
room temperature
1½
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:
239
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
198
mg
|
Potassium:
135
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
360
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
1
mg