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Thick & Chewy Breakfast Cookies

Thick & Chewy Breakfast Cookies for Delicious Mornings

These Thick & Chewy Breakfast Cookies are a nutritious and customizable treat perfect for breakfast or snacks.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 6 tablespoons Unsalted Butter Adds richness and moisture; margarine can be used for a dairy-free version.
  • ⅔ cup Light Brown Sugar Provides sweetness and depth of flavor; can reduce by 25% for lower sweetness.
  • 2 tablespoons Honey A natural sweetener that complements the brown sugar; maple syrup can be swapped in.
  • 1 Large Egg Binds the ingredients together, helping with texture; best if at room temperature.
  • 1 teaspoon Pure Vanilla Extract Enhances the cookie's sweetness and overall flavor profile.
  • ¼ cup Smooth Peanut Butter Adds creaminess and protein; almond or cashew butter can serve as substitutes.
  • ½ cup Large Flake Rolled Oats Provides a chewy texture and fiber; ground almonds can replace oats for those with sensitivities.
  • 1 cup All-Purpose Flour The main structure component; whole wheat flour can create a heartier cookie.
  • ¾ teaspoon Baking Soda A leavening agent that helps the cookies rise for a better texture.
  • ½ teaspoon Salt Enhances flavor; do not omit for optimal taste.
For the Crunch and Flavor
  • ⅓ cup Chopped Walnuts Adds crunch and healthy fats; feel free to add more for a topping.
  • ¼ cup Pumpkin Seeds Contributes a nutty flavor and delightful crunch.
  • 3 tablespoons Sunflower Seeds Add texture and pack a nutritional punch.
  • ½ cup Dried Cranberries or Dried Apricots Provide sweetness and chewiness; feel free to swap with any dried fruit.
  • ⅔ cup Dark Chocolate Chips Adds richness and indulgence; milk chocolate chips can be used as a substitute.

Equipment

  • mixing bowl
  • Hand mixer
  • spatula
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, use a hand mixer to beat the unsalted butter, light brown sugar, and honey until light and fluffy, about 2-3 minutes.
  2. Crack in the large egg, followed by the smooth peanut butter and pure vanilla extract. Beat until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined.
  5. Gently fold in the chopped walnuts, pumpkin seeds, and sunflower seeds.
  6. Fold in the dried cranberries and dark chocolate chips until evenly distributed.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
  8. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  9. Scoop 1.5 oz portions of the dough and roll them into balls. Bake for 11-13 minutes until the edges are golden, centers remain soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These cookies are customizable and can be adapted with different nut butters, dried fruits, or add-ins while maintaining their deliciousness.

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