These oatmeal cookies make a perfect breakfast on the go or when you need a healthier snack during the break. Made with quick-cooking oats for fiber, cranberries, and raisins for sweetness, a few pecans for crunch these make the perfect breakfast on the go. Throw in a few chocolate chips for added luxury and a dash of cinnamon for warmth.
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Do you love oatmeal? I do eat oatmeal for breakfast every single day. I'm talking about hot stovetop porridge oats. For me, that's breakfast. And if oatmeal is not possible then I go with granola.
But I also lived in and out of a bag for over ten years so making hot oatmeal was not a luxury or granola and milk was not an option. That's when I got hooked onto these oatmeal cookies. For me, these are the best breakfast cookies you can make.
About these cookies
For our family, these little oatmeal cookies make a hearty, healthy and nutritious breakfast on the go or a perfect snack during those afternoon hours. Every time Ziv is late in the morning and can't have breakfast he grabs one of these.
What's best is the kids don't even realize that among the raisins and pecans there are also oats. I have used quick-cooking oats because they are softer and easier for my kids to enjoy but you can certainly use old fashion rolled oats as we did in our chewy oatmeal cookies. While we do love chocolate chip in our baked cookies these have become a family favorite without the chocolate chip.
Ingredients and substitutes
- Oats - For this recipe, I have used the quick-cooking kind and I think it works best in terms of texture.
- Nuts - Our favorites are pecans. And yet, you can substitute for your favorite nuts. Also, if you prefer to make it nut-free, go ahead and omit the nuts or replace them with more oats.
- Raisins & Cranberries - I use both because my Aadi likes raisins and Rhea loves cranberries. You can use your favorite, one or both. Dates are a great option too.
- Cinnamon - I love cinnamon in these. But this time I didn't have any at home so in the video I have not used it. And yet, just mix it up in the flour. Also, often I will substitute the pumpkin spice or ginger/nutmeg for the cinnamon.
- Chocolate chips - Yes you can add chocolate chips. I don't because we often eat these for breakfast. So I try to avoid chocolate for breakfast. I know I know!!
Step by step instructions
- Preheat the oven at 170 C / 340 F.
- Swift the flour, baking soda, spice mix, and salt.
- Cream the butter and sugars until light and fluffy.
- Add in the eggs one at a time.
- Followed by vanilla.
- Add the quick-cooking oats.
- then the flour mix.
- Followed by the nuts, raisins and chocolate chips (if using).
- Stir well to combine.
- Scoop or drop spoonfuls on to a baking tray.
- Bake in a preheated oven at 170 C/ 340 F for about 8 to 10 minutes or until lightly golden.
- Remove and cool on a baking tray.
- Store in the cookie jar for up to 2 weeks.
Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
Yes, you can replace the raisins with cranberries or other dried fruits.
Yes, these cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking.
And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during busy times.
Absolutely. You can add up to 1 cup of finely chopped nuts in total.
Yes, you can but the cookies will be softer. I do have a tested and tired chewy oatmeal cookie recipe using old-fashion rolled oats.
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Printable Recipe
Oatmeal Cookies Recipe (with quick cooking oats)
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Video
Ingredients
- 8 oz (226 g) Unsalted butter (2 stick, 1 cup) room temperature
- 1 ¾ cup (220 g) All-purpose flour
- 1 cup (220 g) Brown sugar
- ½ cup (100 g) White sugar
- 2 Eggs large
- 1 ½ cup (120 g) Oats quick-cooking
- 5 oz (140 g) Chocolate chips optional
- 3 oz (80 g) Cranberries or raisins
- 2 oz (60 g) Pecans or walnuts
- 1 teaspoon Cinnamon powder optional
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven at 170 C / 340 F.
- Swift the Flour, Baking soda, spice mix, and salt.
- Cream the butter and sugars until light and fluffy.
- Add in the Eggs one at a time.
- Followed by vanilla.
- Add the oats.
- Then the flour mix.
- Followed by the Nuts, Raisins and chocolate chips (if using).
- Stir well to combine.
- Scoop or drop spoonfuls on to a baking tray.
- Bake in a preheated oven at 170 C/340 F for about 8 to 10 minutes or until lightly golden.
- Remove and cool on a baking tray.
- Store in the cookie jar for up to 2 weeks.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Melissa
I love oatmeal cookies! I like them with cranberries and pecans!
Veena Azmanov
Thank you Melissa. Me too love them with some cranberries and pecans
Gloria @ Homemade & Yummy
These would be great to make with the grandkids. I would sub out the raisins for cranberries...but that is just me. Great combination of flavours.
Veena Azmanov
Yeah only cranberries would work too.... My Aadi loves his raisins and Rhea likes her cranberries. Hope you enjoy them.