Delicious Breakfast Cookies
Thick & chewy
I baked these delicious, thick, and chewy breakfast cookies recently, and I realized I hadn’t posted the recipe here on Substack. I wrote it ages ago on my former blog, and I want to share it with you today.
A dear friend gave me the recipe many years ago, and it has become a family staple. They are a delicious grab-and-go cookie and easy to make. Try one with your morning coffee or pack one (or two!) in your lunch. You can easily double the recipe, and they freeze well.
Delicious Breakfast Cookies
Makes about 12-15 medium cookies
Here’s the recipe:
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar or coconut sugar
1 egg
3/4 cup peanut butter
2 cups old-fashioned oats (use gluten-free if needed)
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon (optional)
Mix-ins- 1/2 cup chocolate chips, nuts, or dried fruit
Directions
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
Cream the butter and sugar together until well blended.
Add egg and mix until light & fluffy.
Add peanut butter and vanilla, mix well.
Stir in oats and baking soda, mix well.
Add your mix-ins and stir until evenly distributed.
Use a medium-sized scoop (mine is 1/4 c) and place round scoops on a cookie sheet. Be sure to leave a little room between the scoops, as the cookies will spread slightly during baking.
Bake for 10-12 minutes. Allow cookies to cool on the cookie sheet for 5 minutes. Store in an airtight container for up to 3-4 days. They’ll last in the freezer for about 3 months.
Enjoy!
With love, Natalie xx
These are my favorite cookies!!! Thank you, Natalie, for posting the recipe here on Substack! Xx