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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cookies

Calories 90kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Salt
3/4 cup butter softened (1 1/2 sticks)
3/4 cups brown sugar packed
3/4 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1 cup dried cranberries (see note 1)
1 cup chopped pecans (see note 2)
1 cup unsweetened coconut flakes

US Customary - Metric

Instructions

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.
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).
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.
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.
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.

Notes

Dried cranberries: Or substitute raisins, golden raisins, or chocolate chips.
Pecans: I love the buttery, nutty flavor of pecans, but you can substitute walnuts, cashews, Macadamia nuts, or hazelnuts in your cookies.
Yield: This recipe is scaled down to 60 cookies and is adapted from Laura Bush's Cowboy Cookie recipe.
Storage: Store extra cookies covered at room temperature for 4 to 5 days.

Nutrition