It is important to start the day with a nutritious breakfast for both grown-ups and kids. These oatmeal breakfast cookies are a better for you breakfast, disguised as a cookie. Perfect for a quick breakfast on-the-go or an after lunch treat.
These cookies could not be easier to make and you can make them in large batches and keep them in an airtight container for the week. Butter and sugar are creamed in a bowl and sweetened with honey, egg and cinnamon are mixed in.
The dry ingredients are mixed in a separate bowl, then the dry mixture is added to the wet. Mounds are dropped onto a parchment covered baking sheet and they are baked for 12 minutes. That’s all there is to it.
These oatmeal breakfast cookies are a better for you breakfast, disguised as a cookie. Perfect for a quick breakfast on-the-go or an after lunch treat.
- 4 tablespoons butter unsalted and softened
- 1/4 cup sugar
- 1 tablespoon honey
- 1 egg room temperature
- 1 teaspoon cinnamon
- 1/4 cup + 2 tablespoons all-purpose flour * see note
- 1 teaspoon baking powder
- 2/3 cup instant original oats
- 1 tablespoon dried blueberries
- 1/4 cup semi sweet mini chocolate chips
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- To a large mixing bowl, use an electric mixer and beat the butter and sugar.
- Add the honey and beat until blended.
- Add the egg and cinnamon and mix.
- To a separate bowl, add the flour, baking powder, oats, fruit and chocolate chips.
- Stir the dry mixture into the wet mixture, until well combined.
- Drop tablespoons full of dough onto the baking sheet.
- Bake for 12 minutes until lightly golden brown.
- Remove from the oven and leave on the sheet for 1 minute.
- Transfer to a cooling rack to completely cool.
* The extra 2 tablespoons I found are important because the dough was too wet when everything was mixed.