Best 2 Chunky Breakfast Cookies Recipes

Awaken your taste buds to the delectable symphony of chunky breakfast cookies, a delightful fusion of hearty oats, sweet dried fruits, and the nutty crunch of wholesome nuts. These cookies are not just a morning treat; they are a celebration of wholesome ingredients that will energize your day. Dive into a world of textures and flavors as you embark on a culinary journey to discover the perfect recipe for chunky breakfast cookies, a symphony of flavors and textures that will kick-start your day with a delightful crunch and a burst of energy.

Here are our top 2 tried and tested recipes!

CHUNKY BREAKFAST COOKIES

Chunky Breakfast Cookies image

Who says cookies aren't for breakfast? We devour these hearty oatmeal cookies, especially on the run. Add the dried fruits and nuts you have on hand. -Lea Langhoff, Round Lake, IL

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 cookies.

Number Of Ingredients 12

Ingredients

2/3 cup butter, softened
2/3 cup packed brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1-1/2 cups old-fashioned oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chunks
1 cup chopped dates
1/2 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 239mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.

CHUNKY TRAIL MIX BREAKFAST COOKIES

Chunky Trail Mix Breakfast Cookies image

This is a modified version of a recipe I found on the King Arthur Flour site. I get asked for this recipe every time I share them with someone. I love to make a big batch and freeze them for later. They thaw well in the microwave for about 30 seconds and go great with a latte or cup of strong coffee in the morning (though my husband will tell you they are great any time of day!). If you don't like my "add-ins" you can substitute your choice of dried fruit, chips, oats and nuts (a total of 4 1/2 cups). Enjoy!

Provided by wild flour

Categories Breakfast

Time 40m

Yield 24 big cookies, 24 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1 cup crunchy peanut butter
1 1/4 cups brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup milk
1 1/4 cups white whole wheat flour
1/3 cup non-fat powdered milk
1 teaspoon cinnamon
1 teaspoon salt
1 cup old fashioned oats
1 1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup dried cherries
1/2 cup raisins
1/2 cup golden raisin

Steps:

Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!

Tips:

Use ripe bananas. They are sweeter and will make your cookies more flavorful.
Mash the bananas well. This will help them blend into the dough more easily and will prevent them from becoming chunky.
Use old-fashioned oats. They are heartier than quick-cooking oats and will give your cookies a more chewy texture.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until they are golden brown around the edges. The centers should be slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Chunky breakfast cookies are a delicious and nutritious way to start your day. They are packed with healthy ingredients like oats, bananas, and nuts. They are also a good source of fiber and protein. These cookies are perfect for a quick and easy breakfast on the go. They can also be enjoyed as a snack or dessert. Give this recipe a try and see for yourself how delicious and easy these cookies are to make.