Best 12 Oatmeal Breakfast Cookies Recipes

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
• Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
• Bake in the preheated oven until edges are set, about 14 minutes.

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper (or grease sheets).
• With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
• Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
• Transfer to rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days.

INSTANT OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

HEALTHY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine oats, bananas, applesauce, chia seeds, milk, egg, cinnamon, agave, and vanilla extract in a bowl. Let cookie dough sit for 15 minutes.
• Scoop dough by teaspoons onto the prepared baking sheet.
• Bake in the preheated oven until edges are set and golden, about 18 minutes.

BANANA-OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream brown sugar and 3/4 cup banana together in a large bowl using an electric mixer. Beat in remaining banana. Stir in vanilla extract.
• Combine flour, protein powder, salt, cinnamon, baking soda, and cloves in another bowl; stir into banana mixture. Mix in rolled oats.
• Drop by rounded tablespoonfuls onto the prepared cookie sheets; leave room for spreading.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES

Steps:

• If using "chia eggs", in a small bowl mix 9 T water with 3 T chia seeds, and let sit a few minutes to gel. Preheat oven to 375 degrees F. Pulse 3 1/2 cups of oats in a food processor or high powered blender to make oat flour. Place oat flour in a large bowl, and mix in baking powder, cinnamon, ground ginger, and salt. Chop dates in a food processor. If the dates are dry, soak them in water for 1 minute, and drain before chopping them. Place dates in a separate large bowl, and mix in coconut oil, liquid sweetener like honey if desired, eggs of choice, vanilla and orange juice. Add oat flour mixture slowly, and stir to combine. Mix in the remaining 1/2 cup whole oats, orange zest and cranberries until well mixed. Drop by the tablespoon onto a baking sheet. You can lightly flatten if desired because the cookies won't flatten on their own. At this time you can lightly press your thumb into each cookie and fill the indentation with a teaspoon of cranberry sauce. Bake 12-14 minutes or until the edges and the underside of the cookies are a light golden brown. Cool for 2 minutes on the baking sheet, and place cookies on a wire rack to completely cool. Store in an airtight container for up to four days.

PB&J OATMEAL BREAKFAST COOKIES

Steps:

• Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
• Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
• With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
• Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
• Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

MOM'S BREAKFAST OATMEAL RAISIN COOKIES

Steps:

• Mix oil, brown sugar and eggs until well blended. (I use a hand-held mixer.) Add powdered milk to batter and continue mixing until well blended.
• Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. Add to egg and sugar mixture. ( I switch to a wooden spoon here).
• Stir raisins into batter. Add oatmeal gradually (about 1/2 cup at a time), adding a couple of tablespoons of water as you add oatmeal to help with stirring. Mixture will be stiff.
• Put heaping spoons full on greased cookie sheet. Bake 15 to 20 minutes in 325 degrees Fahrenheit oven above the center rack. The cookies brown faster on the bottoms than the tops.

HEALTHY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat oven to 400.
• In a bowl, combine oats and yogurt and set aside.
• In a large bowl beat eggs, sugar, honey and applesauce.
• Add flours, wheat bran, baking powder and baking soda. Mix until combined.
• Add oatmeal and yogurt mixture and beat gently.
• Fold in carrots, raisins and pineapple.
• On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten.
• Bake at 400 for 25-30 mins until lightly browned.
• Cool on wire rack.

OATMEAL RAISIN BREAKFAST COOKIES

Steps:

• Mix tahini and apple sauce together with an electric beater.
• Add brown sugar and mix well for 1-2 minutes.
• Add the whole egg and keep mixing.
• Add the egg white and vanilla essence and mix well
• In a seperate bowl wisk all the dry ingredients together.
• Add raisins and nuts.
• Add the dry ingredients to the wet ingredients stirring until just moist.
• Scoop onto a cookie sheet and flatten with a fork.
• Bake at 375 F for 12-16 minutes each or until just golden.

SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
• Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
• Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.