Loaded Oatmeal Breakfast Cookies
These delicious breakfast cookies are adapted from Sally’s Baking Addiction Dark Chocolate Chunk Oatmeal Cookies. I love the addition of dried cranberries for a fruit & tart kick, & the addition of pepitas for extra crunch & a pop of color!
Ingredients
1 & 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon honey
2 teaspoons vanilla extract
3 cups old-fashioned whole rolled oats
1 cup dark chocolate chunks
1/4 cup dried cranberries
1/4 cup pepitas
Prep time: 1 hour
Cook time: 15 minutes
Total time: 1 hour & 15 minutes
Servings: 10-12 large cookies
Steps
Mix together flour, cinnamon, baking soda & salt.
In a large bowl using a hand mixer or stand mixer, beat the softened butter on medium-high speed until smooth. Add brown sugar & granulated sugar & mix until creamed. Add the eggs, honey & vanilla & mix until incorporated.
Add the dry ingredients to the wet ingredients & mix on low until just combined. Slowly mix in oats until incorporated, followed by dark chocolate chunks, pepitas & dried cranberries. Make sure all of the dry ingredients are mixed evenly into the wet ingredients & then cover & chill in the fridge for at least 45 minutes.
Preheat oven to 350 [F] degrees. Line a baking sheet with parchment paper.
Roll out about 3 tablespoons worth of dough per cookie. With all of the ingredients, they will be big cookies, so you will only be able to bake about 6 at a time, depending on the size of your baking sheet. Spread cookies enough space apart so they can bake evenly. Bake cookies for about 15 minutes or until golden on the top and when you press on the middle, it doesn’t sink.
Remove cookies from oven & let cool until ready to eat.