Fruity Oatmeal Breakfast Cookies
With my daughter heading out the door to school at 6:50 am every morning, we have been lacking in the sit-down breakfast department. I came up with these fun fruity oatmeal breakfast cookies to give her something that she can just grab and go!
Since my daughter is still a growing teenager, I really want to make sure that she eats breakfast every morning.
While I have bought a ton of freezer staples like waffles and pancakes, just taking that extra step of microwaving or toasting something for breakfast is enough of a deterrent that she often goes without breakfast. When I pick her up from school, she is often ravenous, even though she’s eaten lunch. Missing breakfast really takes a toll on children and I want to give her options for things that she can eat either on the way to school, or to even put in a Ziploc and put in her book bag the night before.
I started out with my favorite oatmeal cookie recipe and made a few adjustments to make this cookie recipe more breakfast-friendly.
While at the grocery store picking up raisins, I noticed that there was a dried fruit mix containing raisins, apricots, apples, peaches and pears. That’s where I came up with this idea to make fruity oatmeal breakfast cookies instead of a regular oatmeal cookie (which happens to be one of my favorite cookies!).
Whereas my original recipe called for a cup of white sugar and a cup of brown sugar, I omitted the white sugar because they really don’t need to be that sweet. I also added pecans to give the cookies a little more substance. You can easily substitute any other nut, or omit them altogether and the cookies will still turn out delicious!
You might notice that these fruity oatmeal breakfast cookies are pretty large compared to regular cookies. There’s a reason for that…these aren’t sweet indulgences, after all, they are made especially for breakfast!
More breakfast recipes
Fruity oatmeal breakfast cookies
Yield: About 20 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: Under 1 hour
1 cup butter at room temperature
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3 cups instant oats
1/2 cup chopped pecans
1 cup dried fruit pieces
Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
In a medium bowl, beat together the butter, white sugar, and brown sugar until creamy. Beat in your eggs one at a time, scraping the side of the bowl after each addition. Stir in the vanilla, baking soda, salt, and cinnamon and beat at low speed until combined. Add the oats and flour and beat at low speed until you have a crumbly dough.
Scoop the dough by heaping tablespoonfuls and roll into balls. Place 2 inches apart on cookie sheets and flatten each cookie with the palm of your hand.
Bake for 12 minutes, or until the edges begin to turn golden brown. Keep the cookies on the cookie sheet for a few minutes to cool down before transferring to a cooling rack to completely cool.