thepioneerwoman4.0
Breakfast Cookies
Breakfast cookies are packed with granola favorites like oats, dried cherries, pepitas, puffed rice, and chocolate chips. They're a perfect morning snack!
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●oven
📝 Preparation Steps
1
Combine the butter, brown sugar, and granulated sugar in a large bowl and beat with a mixer on medium speed until lightened in color and creamy, 1 to ⏱️ 2 minutes. Add the eggs one at a time, beating at low speed, until each is fully combined. Scrape the sides and bottom of the bowl, as needed. Add the vanilla and mix at low speed to combine.
eggs2
2
Whisk together the flour, salt, baking soda, cinnamon, and oats in a medium bowl. Slowly add the dry ingredients to the butter mixture while mixing on low speed, scraping the sides and bottom of the bowl as needed.
3
Fold in the dried cherries, puffed rice, pepitas, and chocolate chips with a rubber spatula.
4
To bake immediately: Preheat the oven to 350°. Scoop the dough into 2 tablespoon-sized balls and place them on a parchment lined sheet tray, about 2 inches apart. Grease the bottom of a glass and press the cookies 1/2-inch thickness. Bake for 12 to ⏱️ 14 minutes, or until the edges are lightly golden.
5
To make ahead: Preheat the oven to 350°. Place the frozen cookie dough on the counter to thaw while the oven is preheating, about ⏱️ 20 minutes. Place the cookies 1 1/2 inches apart. Grease the bottom of a glass and press each cookie to be 1/2-inch thick. Bake for about ⏱️ 15 minutes or until the edges of the cookie are lightly golden.
Nutrition Facts
calories
294 Calories
fat Content
13 g
fiber Content
3 g
sugar Content
18 g
sodium Content
125 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
34 mg
carbohydrate Content
37 g
saturated Fat Content
6 g
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