Who is ready for another set of cookie recipes? Today I’m sharing a really easy breakfast cookie recipe with two versions. Who doesn’t love a breakfast cookie? You can make these for breakfast, brunch or snacks. They are perfect for when your on the run, camping or for even serving at a brunch. They pair well with coffee, tea, juice and milk. The recipe is easily adaptable.
I made two versions one packed with all the dried fruits, seeds and nuts I love. The other a bit more simpler for the picky eater. It’s all about finding what works good for you! I’ll share a few ideas for variations. Then you can run with this recipe. One thing that’s for sure they won’t last long!
I wasn’t even sure what I’d call my recipe but, then thought Rise And Shine. Because we are night owls who are trying to be morning people. Do you know how hard that is?? Seriously, I crawl out of bed and head straight to brewing coffee….
Oatmeal Granola Breakfast Cookies
We can’t live on coffee alone! That’s when I decided to call these Rise and Shine Breakfast Cookies.
They are packed with oatmeal, sunflower seeds, dried apricots, dried cranberries, pecans and what ever else you’d like to add!
Are they easy to make?? So easy! One bowl for dry ingredients. A second bowl for wet ingredients. Mix, add to a baking sheet, place in the fridge for a bit and bake!
I have to say I’m loving my new Silicone Baking Liners I finally bought myself. If your just getting into baking they are perfect for protecting your baking sheets too. I use a small cookie scoop or medium size scoop to get my cookies all the same size. I just pre spray it with a little Pam and flatten the bottom across the bowl as I fill the scoop all the way.
Rise and Shine Oatmeal Granola Breakfast Cookies
- flour (1-1/4cups)
- baking soda (1/2 tsp.)
- salt (1/4 tsp.)
- cinnamon (1/2 tsp.)
- 1 large egg + 1 egg yolk
- light brown sugar (1 cup) *packed
- vanilla (1 tsp.)
- softened - room temperature butter (1/2 cup)
- oatmeal Old Fashion Quaker Oatmeal or something similar (1 cup)
- dried apricots (1/2 cup)
- dried cranberries or cherries (1/2 cup)
- mini semi sweet chocolate chips (3/4 cup)
- sunflower seeds (seeded) (1/2 cup)
- chopped pecans (1/2)
- Pam spray if using a cookie scoop
- Parchment Paper or Splats
- Cookie baking sheets
- Mixing bowl, mixing spoon, spatula and cookie scoop
- In a medium/large bowl cream the butter, then add eggs and brown sugar and vanilla.
- In a separate bowl mix the dry ingredients together.
- Next slowly combine all the dry into the wet ingredient bowl.
- Then add the oatmeal and mix well.
- Next add all the granola ingredients stirring them in one by one.
- When well mixed take mixture and scoop with pre sprayed cookie scoop or spoons onto a lined baking sheet with either a splat or parchment paper. (rounded scoops are the size of a tablespoon or slightly bigger)
- Take the Cookie Sheet and place into the fridge for 15-20 minutes prior to baking!
- Bake at 350 degrees for about 15 minutes. Please read notes!
- Cooking time may vary due to oven, altitude or size of cookies. I baked mine for 10 minutes then checked at 5 minutes longer. Total time for me was 15 min. or just until bottoms are brown. Let cool before removing from pan to plate them.
- Be sure to put into the fridge prior to baking this will help the cookies keep their shape.
- Amount of cookies will vary based on the size cookie you put on your pan to bake.
Now image a big plate of these cookies at your brunch!
Other options for adding to your breakfast cookies
- Our other favorite ingredient are dried pineapples and dried cherries
- dried mango
- dried strawberries
- dried blueberries
To store your breakfast cookies:
They store perfectly in cookie jars, plastic freezer bags or containers. I guarantee they won’t last long!
What else would you add to your breakfast cookie recipes?