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Chewy Breakfast Cookie

You’ll feel like you’re getting away with a dessert for breakfast!

We all know the old mantra “Breakfast is the most important meal of the day.” But we also know that getting everyone out of the house on time is a challenge, and breakfast is often rushed or skipped entirely. We’ve found a way to speed up the morning routine with this great breakfast cookie recipe. Our cookies have oats, cranberries, and a little chocolate to make it feel like we’re getting away with a dessert for breakfast. Have one with a cup of coffee or as a snack to keep on hand to curb mid-morning munchies.

These whip up so quickly with staple ingredients that we like to keep in our pantry. When we want to make these a little healthier, we replace half of the butter with applesauce, or use 1 cup of coconut oil, then, to add a little protein, we sometimes mix in slivered almonds or chopped walnuts to add a little crunch. These cookies are sure to disappear quickly, so don’t forget to grab one to go!

Chewy Breakfast Cookies

Serves 2-3 dozen

30 minutes

  • 2 cups quick-cooking oats
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened applesauce
  • 1 cup dried cranberries, chopped
  • 1 cup chocolate chips
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 pinch salt
  1. Preheat oven to 350℉ and line 1-2 baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter, sugar, and vanilla.
  3. Add in eggs one at a time, then add applesauce and mix until blended.
  4. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
  5. Slowly add the dry ingredients to the wet and stir until just combined.
  6. Fold in oats, cranberries, and chocolate chips until just incorporated.
  7. Measure a spoonful of dough per cookie and space evenly on the baking sheet. Then place the baking sheets in the oven. Bake for 12-15 minutes.
  8. Remove cookies from the oven and allow to cool. Enjoy immediately or store in an airtight container.

Recipe adapted from Coffee With Us 3