Breakfast Cookies

Loey Krause


About the most nutritious breakfast you can give your family is homemade oatmeal, and who can resist it with brown sugar, raisins and nuts. But who has the time to fuss with that in the morning!
These cookies fit the bill for the quickest, healthiest breakfast on-the-go. OK, maybe that's a little bit of a rationalization, but they are certainly healthier than a pop-tart or most kids' cereals!
At a small size, I use a tablespoon size cookie scoop, they calculate to about 75 calories per cookie.

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80-90 cookies with small scoop, about 75 calories each.
30 Min
50 Min


1 1/4 c
(160 g) all purpose flour
1/2 tsp
1/2 tsp
baking powder
1/4 tsp
1/2 tsp
1 c
(2 sticks) butter softened
1 c
(213 g) light or dark brown sugar
1 c
(198 g) granulated sugar
2 large
3 c
(255 g) quick or old fashioned oats
1 1/2 c
(210 g) raisins
1 1/2 c
chopped walnuts or pecans


1preheat over to 350
2Whisk together flour, baking powder, salt and nutmeg in medium bowl and set aside
3Beat butter, sugars, at medium speed until light and fluffy, about 2 minutes.
4Add eggs one at a time and mix until combined. About 30 seconds.
5Decrease speed to low and slowly add dry ingredients until combined, about 30 seconds.
6Gradually add oats and raisins and nuts until just incorporated.
7Roll into balls of about 2 Tbsp each (makes 18) (or smaller to make more cookies) Place on prepared baking sheet about 2 inches apart. Bake, rotating sheets and switching shelves, for 22-25 minutes until cookies are golden brown around the edges.
Drop by rounded tbsps. onto ungreased baking sheet. Wet your fingers with a little water and press cookies flatter to bake nicely all the way through. I use parchment paper on the trays for easier clean up. (makes 80-90 cookies)
Bake about 12 minutes for chewy, about 16 minutes for crispy cookies.
Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy