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Thick & Chewy Breakfast Cookies

Thick & Chewy Breakfast Cookies for a Delicious Start

These Thick & Chewy Breakfast Cookies are a wholesome and delicious way to start your day, packed with nutritious ingredients and customizable options.
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Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 tbsp Unsalted Butter Add richness and moisture; substitute with coconut oil or margarine for a dairy-free version.
  • ⅔ cup Light Brown Sugar Sweetens the cookies; reduce by 25% for a less sweet option.
  • 2 tbsp Honey Natural sweetener; swap for maple syrup if desired.
  • 1 large Egg Binds ingredients and ensures moisture.
  • 1 tsp Vanilla Extract Provides aromatic sweetness; no direct substitute recommended.
  • ¼ cup Regular Peanut Butter Adds flavor and protein; can swap with almond or cashew butter.
For the Dry Ingredients
  • ½ cup Large Flake Rolled Oats Delivers chewiness and fiber; no alternative suggested.
  • 1 cup All-Purpose Flour Essential for cookie structure; substitute with whole wheat or almond flour.
  • ¾ tsp Baking Soda Leavening agent for a soft cookie; no substitute necessary.
  • ½ tsp Salt Enhances overall flavor.
For the Mix-ins
  • ⅓ cup Chopped Walnuts Adds crunch and nuttiness; can replace with pecans or omit.
  • ¼ cup Pumpkin Seeds Provides nutritious benefits and crunch; can substitute with sunflower seeds.
  • 3 tbsp Sunflower Seeds Offers healthy fats and texture; can swap for more pumpkin seeds.
  • ½ cup Dried Cranberries or Dried Apricots Contributes sweetness and chewiness; replace with any dried fruit.
  • ⅔ cup Dark Chocolate Chips Infuses indulgent sweetness; can substitute with semi-sweet or milk chocolate.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Oven
  • baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, use an electric mixer to cream together the butter, light brown sugar, and honey until fluffy, about 2-3 minutes.
  2. Add the egg, peanut butter, and vanilla extract to the creamed mixture; mix on low speed until well blended, about 1-2 minutes.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add to the wet ingredients, stirring gently until just combined.
  4. Gently fold in the walnuts, pumpkin seeds, and sunflower seeds until evenly distributed.
  5. Fold in the dried cranberries and dark chocolate chips, ensuring an even distribution.
  6. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop portions of dough weighing about 1.5 oz and roll into balls, placing them on baking sheets 2 inches apart.
  9. Bake the cookies for 11-13 minutes, until edges are golden and centers are slightly gooey.
  10. Let the cookies cool on the baking sheet for about 1 minute before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough is crucial for achieving the desired texture and uniformity of the cookies.

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