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Energizing Oatmeal Breakfast Cookies for Busy Mornings

A stack of three textured, oatmeal-based breakfast cookie treats piled on a small white saucer.
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Make these wholesome oatmeal breakfast cookies for a quick, grab-and-go start to your day. They are packed with fiber and simple ingredients, making them a reliable choice for busy mornings.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 cup mix-ins (e.g., chocolate chips, dried fruit, nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the applesauce to the wet ingredients and mix until just combined.
  6. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until a uniform dough forms. Do not overmix.
  7. Fold in your chosen mix-ins until they are evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently press the tops slightly to flatten them.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a high-protein option, add 1/2 cup of your favorite protein powder to the dry ingredients.
  • These cookies store well in an airtight container at room temperature for up to one week, making them perfect for meal prep.
  • If you prefer a lower sugar breakfast cookie, substitute half of the brown sugar with mashed ripe banana.

Nutrition

Find it online: https://www.unfoldrecipes.com/oatmeal-breakfast-cookie-recipe-easy/