Oatmeal Breakfast Cookie

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Oatmeal Breakfast Cookie

Here are the cookies I allowed my kids to eat for breakfast. Full transparency my kids are now adults, but I still make these cookies.

  • Author: Kim Nicholson

Ingredients

Scale

1 cup whole wheat flour (a pinch more depending on the moisture of the mix)

1 1/2 cups of Rolled Oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp Cinnamon

1/2 tsp Nutmeg

Wet Ingredients

1/2 cup honey

1/2 cup oil (corn, grape seed, or olive) * you can also use some applesauce to replace some of the oil if you wish*

1 Tablespoon Molasses

1 egg (beat with 1 Tbsp Water)

1 tsp Vanilla

1/2 cup raisins or dried cranberries

1/2 cup walnuts, be sure to chop

Instructions

In a large bowl, mix all the dry ingredients together.
In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
COOL the mix for 20 minutes in the fridge.
Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
Bake for about 15 – 20 minutes or until golden on the bottom of the cookie.

 

Notes

The cookies freeze well.

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