Cookies for breakfast?! Why not? Especially if they’re packed with all the good stuff! Cranberries, almonds and oatmeal sound like a good start to a busy day or a great guilt-free snack on the go.
Breakfast Cookies
Servings
4
dozenPrep time
15
minutesCooking time
40
minutesThe secret to wonderful cookies is beating the butter and sugar for a few minutes, until fluffy and light colored and not overmixing once you add the dry ingredients.
Ingredients
1 cup butter (2 sticks)
½ cup sugar
¾ brown sugar
2 eggs
2 teaspoon vanilla extract
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 cup dried cranberries
1 cup chopped almonds
3 cups uncooked oats (old fashioned or quick)
Directions
- Preheat oven to 350 degrees F. In a large mixing bowl, beat the butter and sugars until creamy and light colored (4-5 minutes on medium – medium/high speed).
- Add one egg at a time, followed by the vanilla extract. Mix until well combined.
- In a seperate bowl, whisk flour, salt, baking powder and cinnamon. Add to the bowl with the butter and mix on low speed only until all ingredients are combined.
- Add cranberries, almonds and oats and stir until mixed.
- Using a cookie scoop or spoon drop rounded spoonfuls unto an ungreased cookie sheet about 2 inches apart.
- Bake 8 – 10 minutes or until the edges start browning. Take the cookies out of the oven and allow them to cool on the cookie sheet for 2 – 3 minutes before transferring to a wire rack.
- Enjoy 🙂
Notes
- If you want to make a bigger batch ahead of time, make sure the cookies are completety cooled before packing them in an airtight container.
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