Oatmeal Fruit & Nut Breakfast Cookies
Oatmeal cookies are my all-time favorite cookie, so having a version that is healthy enough to start the day but is sweet enough to serve as dessert as well is a guaranteed winner in my book.
Ingredients
- 8 Tbsp. unsalted butter softened
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. kosher salt sea salt, or other coarse salt
- 1/8 tsp. ground nutmeg
- 3/4 cup whole wheat flour use wheat/gluten-free if needed
- 1 1/4 cups rolled oats use wheat/gluten-free if needed
- 1/2 cup walnuts, pecans, peanuts, or almonds chopped
- 1/4 cup dried fruit such as raisins, cranberries, blueberries, and/or apricots chopped into small pieces if needed
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a food processor or standing mixer, or in a large bowl with a hand-held mixer, cream the butter and sugar until light, then add the egg and vanilla and mix until smooth.
- Add the baking soda, spices, salt, and flour and mix until well combined.
- Add the oats and nuts and mix well, then fold in the dried fruit.
- Drop rounded balls of dough, about 2 Tbsp. each, onto the baking sheets, spacing them about 2 inches apart.
- Lightly flatten each ball with your hand or the bottom of a measuring cup.
- Bake for 10 – 15 minutes, or until just starting to turn golden around the edges, but still soft and almost undone in the middle.
- Remove from the oven and let cool for 10 minutes on the baking sheet; this will give them time to firm up a little more, then remove to a cooling rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Do Ahead or Delegate: Remove the butter from the refrigerator to let soften, combine the spices, chop the nuts, or fully prepare and store or freeze the cookies.
Scramble Flavor Booster: Boost the cinnamon and/or ginger.
Tip: While the cookies may seem almost uncooked, the time spent on the warm baking sheet will finish up the baking, while still allowing for a chewy cookie at the end.
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Nutrition
Calories: 351kcalCarbohydrates: 37gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 181mgPotassium: 184mgFiber: 4gSugar: 17gVitamin A: 460IUVitamin C: 0.1mgCalcium: 47mgIron: 2mg
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