Tired of cereal for breakfast? Make these easy breakfast cookies ahead and keep them on hand for a week and pass them out before you head out the door.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12people
Calories 257kcal
Author Rachel Ballard
Ingredients
1/2cup buttersoftened
2/3cuppacked brown sugarcoconut sugar works too
2eggs
1/2teaspoonvanilla
1cupwhole wheat or all purpose flourgluten free works too
1cupdried fruit like cranberries, raisins or cherries
1/2cupwalnuts, pecans, or almondsoptional
Instructions
Preheat the oven to 350 and grease your cookie sheet. Set aside.
Using a mixer, blend the butter until light and fluffy; add the brown sugar and cream together. Add eggs and vanilla and mix until combined.
In a separate bowl, mix the flour, salt, baking powder and soda. Add to the wet ingredients. Stir in oats, fruit and nuts last.
Scoop 1/4 cup of the dough into mounds on the cookie sheet and bake 12 to 15 minutes. I pull mine out while they are still a little bit shiny in the center and they set the rest of the way while they cool.