Cooper and I love to bake in the mornings. For several reasons, but mostly because the sun shines brightly into the kitchen during the hours of 8 and 9am. Also, we usually go for a morning walk before we bake, so afterwards Cooper will nap quietly and allow me to do what I do.
We decided on this particular morning that breakfast cookies seemed appropriate to make because I was starving and craving something in the shape of a cookie.
You know it’s okay to have cookies for breakfast, right?
Don’t let the long list of ingredients in this recipe scare you away from making these. If it does, then you’ll never be able to experience the best healthy-ish cookie ever.
It was one of those recipes that made Cooper awake from his nap and start to sniff the air…wondering where that wonderful scent was coming from. I told him it was coming from the oven and that he wouldn’t get to taste any of it. He then rolled over and fell back asleep.
Also, if you’re not a morning person, these will make you one. You’ll get up at 5:30am just to have these cookies.
They’re that good. I’m being serious.
Breakfast Oatmeal Cookies Recipe
By March 6, 2013Published:
- Yield: 10 (5 Servings)
- Prep: 10 mins
- Cook: 12 mins
- Ready In: 34 mins
Adapted from the Food Network's "Healthy Appetite with Ellie Krieger"
- 1-1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 cup dark brown sugar
- 3 tablespoons white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned rolled oats
- 1/2 cup granola
- 1/3 cup pecan halves chopped
- Preheat oven to 350 degrees F.
- In a medium sized bowl, mix together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a standing mixer, mix together the butter, oil, brown sugar and white sugar on high speed for one minute.
- Add the egg and vanilla extract to the mixer and beat for 30 more seconds.
- Add the flour mixture and beat for 30 more seconds.
- Add the oats, granola and pecan halves (chopped) to the mixer and beat on low speed until just combined.
- Scoop balls of dough onto parchment paper lined baking sheets. Flatten the balls. Bake for 12 minutes and ENJOY!
Next time I make these I’m definitely quadrupling the recipe times ten and freezing enough to last for the rest of my life.