Breakfast Cookies
They're packed with oats and all the mix-ins!
By Carrie Marie Sawyer
Jump to recipe
Yields:
2 dz.
Prep Time:
5 mins
Total Time:
40 mins
The most popular Pioneer Woman cookies of all time cover a lot of territory—so consider breakfast the new frontier: Make snacking delicious and fun with freshly baked, oat-packed breakfast cookies! After all, everyone needs a quick breakfast idea every once in a while and these make-ahead granola cookies make the perfect grab-and-go breakfast.
What ingredients are in breakfast cookies?
Starting with the base of an oatmeal cookie, breakfast cookies have delicious mix-ins like dried cherries, pepitas, puffed rice, and chocolate chips folded into the dough to add texture and flavor. Dark brown sugar adds moisture to balance the seeds and puffed rice for a delicious, balanced bite.
What else can be used as mix-ins?
Check to see what you have stocked in the pantry! Use staples like raisins, coconut, nuts, dark chocolate, or peanut butter chips to recreate your favorite breakfast in a cookie. Keep in mind that the oats are an important component to balance moisture and maintain a chewy texture to the cookie.
Can I bake the cookie dough without freezing it first?
Absolutely! Freezing overnight is just a simple trick to have easy, fresh cookies in the morning. The dough can be scooped and baked straight from the bowl on parchment lined cookie sheets. Press the dough to 1/2-inch thickness and bake for about 15 minutes, or until the edges are golden.
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Ingredients
- 1 cup salted butter, melted
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. baking soda
- 1 tsp. cinnamon
- 2 1/2 cups oats
- 1 cup dried cherries, roughly chopped
- 1 cup puffed rice cereal
- 1 cup pepitas
- 1/2 cup chocolate chips
Directions
- Step 1Combine the butter, brown sugar, and granulated sugar in a large bowl and beat with a mixer on medium speed until lightened in color and creamy, 1 to 2 minutes. Add the eggs one at a time, beating at low speed, until each is fully combined. Scrape the sides and bottom of the bowl, as needed. Add the vanilla and mix at low speed to combine.
- Step 2Whisk together the flour, salt, baking soda, cinnamon, and oats in a medium bowl. Slowly add the dry ingredients to the butter mixture while mixing on low speed, scraping the sides and bottom of the bowl as needed.
- Step 3Fold in the dried cherries, puffed rice, pepitas, and chocolate chips with a rubber spatula.
- Step 4To bake immediately: Preheat the oven to 350°. Scoop the dough into 2 tablespoon-sized balls and place them on a parchment lined sheet tray, about 2 inches apart. Grease the bottom of a glass and press the cookies 1/2-inch thickness. Bake for 12 to 14 minutes, or until the edges are lightly golden.
- Step 5To make ahead: Preheat the oven to 350°. Place the frozen cookie dough on the counter to thaw while the oven is preheating, about 20 minutes. Place the cookies 1 1/2 inches apart. Grease the bottom of a glass and press each cookie to be 1/2-inch thick. Bake for about 15 minutes or until the edges of the cookie are lightly golden.
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