Oatmeal Breakfast Cookies

These delicious oatmeal breakfast cookies are perfect for anyone who wants a healthy, grab-and-go morning treat! Busy families and cookie lovers will absolutely adore these hearty cookies that give you lasting energy to start your day right.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 40 minutes, Serves: 16 people.

Nutrition Profile: Soy-Free, Vegetarian

Nutrition Facts (per serving): 198 Calories, 11g Fat, 22g Carbs, 4g Protein

Ingredients You’ll Need

Brown sugar: You’ll need ½ cup packed light brown sugar, which adds that perfect sweetness and helps make these cookies nice and chewy. Tahini: ¼ cup of tahini brings a wonderful nutty flavor and keeps the cookies moist – it’s like peanut butter but made from sesame seeds! Butter: ¼ cup unsalted butter at room temperature helps create that tender cookie texture we all love.

Eggs: You’ll use 1 large egg plus 1 large egg yolk, which makes the cookies extra rich and helps bind everything together beautifully. Greek yogurt: 2 tablespoons of whole-milk plain Greek yogurt adds moisture and a subtle tang. Vanilla extract: 1 tablespoon gives these cookies that classic homemade flavor.

Oats: 1 cup of old-fashioned rolled oats is the star ingredient that makes these cookies hearty and filling. All-purpose flour: ½ cup provides structure, while whole-wheat flour: another ½ cup adds extra nutrition and a nutty taste.

Leavening agents: ½ teaspoon each of baking powder and baking soda helps these cookies rise just right. Salt: ½ teaspoon enhances all the other flavors. Cardamom: ¼ teaspoon ground cardamom adds a lovely warm spice that makes these cookies special.

Mix-ins: ⅔ cup chopped walnuts give great crunch, ⅓ cup semisweet chocolate chips add sweetness, and ⅓ cup golden raisins (totally optional) bring chewy bursts of flavor.

How to Make Oatmeal Breakfast Cookies

Step 1: Preheat your oven to 350°F and set racks in the top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.

Step 2: Place brown sugar, tahini, and butter in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 to 2 minutes. Stop to scrape down the sides as needed.

Step 3: Add the egg, egg yolk, yogurt, and vanilla to the bowl. Beat on medium speed until the mixture thickens nicely, about 2 to 3 minutes.

Step 4: In a medium bowl, whisk together oats, both flours, baking powder, baking soda, salt, and cardamom. With the mixer on low speed, gradually beat this flour mixture into the tahini mixture until fully mixed, about 1 minute.

Step 5: Set the bowl aside until the liquids soak in and the mixture gets fluffy, about 2 to 3 minutes. Add walnuts, chocolate chips, and raisins if using. Fold everything in until well combined.

Step 6: Scoop the dough into 16 portions using about 2 heaping tablespoons each. Place them about 2 inches apart on your prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.

Step 7: Bake the cookies for 12 to 15 minutes, rotating the pans between top and bottom racks once. They’re done when the edges are lightly browned. Let them cool on the pans for 5 minutes before serving.

Easy and Quick Oatmeal Breakfast Cookies Version

Want to make these even faster? You can skip the tahini and use ½ cup of your favorite nut butter instead! Also, if you don’t have Greek yogurt, regular plain yogurt works just fine. You can even use quick oats instead of old-fashioned ones – they’ll just have a slightly different texture but taste just as great!

Serving Ideas

These cookies make a complete breakfast on their own, but they’re also wonderful with a glass of cold milk or your morning coffee. Try serving them warm with a dollop of Greek yogurt and fresh berries for an extra special treat. They’re perfect for packing in lunch boxes or taking on road trips too!

Storage

Store your cooled cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months in freezer-safe bags. To reheat, just pop them in the microwave for 10-15 seconds or enjoy them at room temperature.

Substitutions

No tahini? Use almond butter or peanut butter instead! You can swap the walnuts for pecans or almonds. If you don’t have cardamom, try cinnamon or nutmeg. The chocolate chips can be replaced with dried cranberries or more nuts if you prefer.

Pro Tips

• Room temperature ingredients: Make sure your butter and egg are at room temperature for the best mixing results.
• Don’t overbake: The cookies should look slightly underdone when you take them out – they’ll finish cooking on the hot pan.
• Even sizing: Use a cookie scoop or measuring spoon to make sure all your cookies are the same size for even baking.
• Fresh spices: Check that your cardamom is fresh for the best flavor – old spices can taste flat.

FAQs

Can Oatmeal Breakfast Cookies be made ahead and frozen?

You bet! You can freeze either the cookie dough or the baked cookies for 2 to 3 months. For dough, scoop it into balls and freeze them individually on a sheet pan, then transfer to freezer bags. For baked cookies, just let them cool completely and pop them in freezer-safe bags. When you’re ready to enjoy them, thaw and warm in the microwave for a few seconds!

How can I tell when Oatmeal Breakfast Cookies are done baking?

Sure thing! Bake them for 12 to 15 minutes and look for lightly browned edges. They should feel firm to the touch but not hard. If you’re not seeing browning, give them a bit more time. You’ll know they’re underdone if they’re still soft and crumbly after resting for 5 minutes.

Why are my Oatmeal Breakfast Cookies spreading out and flattening?

This usually happens when your baking soda or baking powder is expired, or if your oven runs hot and melts the fats too quickly. Check the dates on your leavening agents and consider using an oven thermometer to make sure your temperature is accurate!

I’d love to hear how your oatmeal breakfast cookies turned out! Did you try any fun variations or substitutions? Share your baking adventures with me – there’s nothing better than connecting with fellow cookie lovers who enjoy making their mornings a little sweeter!