Recently one evening, my daughter came home from a school event, with two big cookies that looked like oatmeal cookies. She said they were ‘breakfast cookies’. They looked (and tasted) delicious and contained one of my favorite baking ingredients: oatmeal. I had to figure out how to make them. Luckily, they’re made at the school and they were able to give me the recipe.
The term ‘breakfast cookie’ is an interesting one because you don’t usually think of a cookie as a breakfast food. It sounds like you’re sort of tricking yourself by having a cookie with the word ‘breakfast’ in front of it! Let me be clear here: these cookies contain butter and sugar and no fruit. You’ll find lots of recipes online for healthier breakfast cookies out there, made with mashed bananas, almond or peanut butter, and coconut oil. This recipe doesn’t have any of those ingredients. So, in that sense, it really is more of a traditional cookie!
In fact, this recipe is basically the recipe for oatmeal cookies, except that it has proportionally more of the dry ingredients. And, the recipe calls for ground flax meal, which you can taste and notice with every bite.
What classifies these as ‘breakfast’ cookies is that they’re more dense and easier to hold, which makes them excellent as a ‘grab and go’ item. I love the chewiness, flax seed texture, and taste of cinnamon in them.
These cookies are perfect for snacks and dessert as well. The week I made them, I found myself skimping on dinner so I could enjoy a whole cookie for dessert – they’re that good!!
I’m just so glad my daughter loved them enough to bring them home so that I could figure out how to make them for her. She gave these homemade ones two thumbs up!
Here’s the recipe:
Oatmeal Breakfast Cookies
1 c softened unsalted butter
3/4 c granulated sugar
14 T (or 1 c less 2 T) brown sugar
1 tsp vanilla
1 1/8 tsp baking soda
1 t salt
1 1/2 tsp cinnamon
3 1/3 c quick-cooking oats (I used Quaker Oats)
2 1/2 c all-purpose flour
1/3 c whole ground flax meal (I used Bob’s Red Mill)
Mix butter, sugars, eggs, and vanilla until well combined. Add the dry ingredients.
Use one large ice cream scoop of dough to make smaller cookies, or use two scoops to make the larger cookies shown here. Place on sheets lined with parchment paper.
Bake at 350 for 6-10 minutes depending on the size and doneness you prefer.
Yields about 12 large cookies or 24 smaller ones.
Have you ever made Breakfast Cookies before? What varieties have you made?Email This Post