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Thick & Chewy Breakfast Cookies

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These thick and chewy breakfast cookies are packed with wholesome ingredients like oats, nuts, seeds, dried fruit, and dark chocolate chips. Lightly sweetened with brown sugar and honey, they make a hearty and delicious grab-and-go breakfast or snack.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 53 minutes
  • Yield: 16 cookies
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

6 tbsp (84g) unsalted butter, softened

2/3 cup (145g) packed light brown sugar

2 tbsp (30ml) honey

1 large egg, at room temperature

1 tsp (5ml) pure vanilla extract

1/4 cup (60ml) smooth regular peanut butter

1/2 cup (50g) large flake rolled oats

1 cup plus 2 tbsp (160g) all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/3 cup (50g) chopped walnuts

1/4 cup (35g) pumpkin seeds

3 tbsp (25g) sunflower seeds

1/2 cup (60g) dried cranberries or chopped dried apricots

2/3 cup (113g) dark chocolate chips

Instructions

  1. In a large bowl, beat together the butter, brown sugar, and honey until fluffy using an electric mixer or spatula.
  2. Beat in the egg, then mix in the peanut butter and vanilla.
  3. Stir in the oats until evenly coated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture along with walnuts, pumpkin seeds, and sunflower seeds, and mix until just combined.
  5. Fold in the dried fruit and chocolate chips.
  6. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Roll 1.5-oz portions of dough into balls, place 2 inches apart on the sheets, and flatten slightly. Add extra walnut pieces on top if desired.
  9. Bake for 11–13 minutes until golden on the edges but soft in the center. Let cool for 1 minute on the tray, then transfer to a wire rack to cool completely.

Notes

  • These cookies freeze well and can be stored for up to a week in an airtight container.
  • You can substitute nuts, seeds, dried fruit, or nut butter with your favorites.
  • Reduce brown sugar to 1/2 cup for less sweetness while maintaining good texture.
  • Flatten cookies slightly before baking for a round shape and even bake.

Nutrition

Find it online: https://cheftinaskitchen.com/thick-chewy-breakfast-cookies/