Dessertsculinaryhill5.0
Breakfast Cookies
Filled with oats, coconut, pecans, and cranberries, these hearty Breakfast Cookies have an incredible texture, delicious flavor, and perfect chew. Makes a great snack, too!
👥 60 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
2
In a stand mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, brown sugar and granulated sugar together until mixture is smooth (not gritty when you rub between your thumb and finger).
3
Add eggs and vanilla and beat on low speed until blended, and scrape down the sides of the bowl as necessary. Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add oats, dried cranberries, pecans, and coconut and beat until just combined.
eggs2dried cranberries (see note 1)1 cupchopped pecans (see note 2)1 cup
4
Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra cranberries into the outside of each dough ball.
dried cranberries (see note 1)1 cup
5
Bake cookies until they start to brown around the edges, about 10 to ⏱️ 15 minutes. Cool ⏱️ 5 minutes on baking sheet before transferring to a rack to cool completely.
Nutrition Facts
calories
90 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
7 g
sodium Content
52 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
12 mg
carbohydrate Content
11 g
saturated Fat Content
2 g
unsaturated Fat Content
2 g
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