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Thick & Chewy Breakfast Cookies

Thick & Chewy Breakfast Cookies
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Indulge in Thick & Chewy Breakfast Cookies, the perfect way to start your day! These delectable cookies combine wholesome ingredients like oats, nuts, and peanut butter for a nutritious breakfast or snack. With their soft texture and rich flavors of honey and dark chocolate chips, they are both satisfying and indulgent. Whether you’re on the go or enjoying a cozy morning at home, these cookies deliver a delightful taste experience. They’re easy to customize with your favorite mix-ins, making them a versatile treat that everyone will love. Try this recipe today, and make breakfast both delicious and convenient!

Ingredients

Scale
  • 6 tbsp (84g) unsalted butter (softened)
  • ⅔ cup (145g) packed light brown sugar
  • 2 tbsp (30ml) honey
  • 1 large egg (at room temperature)
  • 1 tsp (5ml) pure vanilla extract
  • ¼ cup (60ml) smooth regular peanut butter
  • ½ cup (50g) large flake rolled oats
  • 1 cup plus 2 tbsp (160g) all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ⅓ cup (50g) chopped walnuts (plus extra for topping)
  • ¼ cup (35g) pumpkin seeds
  • 3 tbsp (25g) sunflower seeds
  • ½ cup (60g) dried cranberries or chopped dried apricots
  • ⅔ cup (113g) dark chocolate chips

Instructions

  1. In a large bowl, beat together butter with brown sugar and honey using an electric hand mixer on medium-high speed. You can also mix by hand with a spatula until well blended and slightly fluffy. Beat in the egg until well combined, then mix in peanut butter and vanilla.
  2. Add oats to the mixture and stir until they are evenly coated in the wet ingredients.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Gradually add this flour mixture to the butter mixture along with chopped walnuts, pumpkin seeds, and sunflower seeds. Mix until just combined. Then fold in dried cranberries and chocolate chips.
  4. Cover the dough with plastic wrap directly on its surface in the bowl and refrigerate for 30 minutes.
  5. Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
  6. Roll 1.5-oz portions of dough into balls and place them on prepared baking sheets spaced about 2 inches apart. Flatten them into round disks; press extra walnut pieces on top if desired. Bake for 11-13 minutes until lightly golden around the edges but still slightly gooey in the center. Let cookies cool for 1 minute on the baking sheet before transferring them individually to a wire rack to cool completely.

Nutrition

Find it online: https://tastyforkkitchen.com/thick-chewy-breakfast-cookies/