Haeda's Oatmeal Craisin Breakfast Cookies

Start your mornings with a wholesome and delicious treat by baking a batch of Haeda's Oatmeal Craisin Breakfast Cookies! Packed with hearty old-fashioned rolled oats, tart dried cranberries, and a hint of cinnamon spice, these soft and chewy cookies are both nourishing and perfectly sweetened to kickstart your day. A touch of honey and optional chopped nuts add layers of flavor and texture, making every bite irresistibly satisfying. With minimal prep and a quick bake time, these breakfast cookies are ideal for busy mornings, meal prepping, or even an on-the-go snack. Plus, they’re a healthier alternative to traditional cookies, providing a comforting balance of indulgence and nutrition. Ready in under 30 minutes and storing beautifully for up to a week, they’re bound to become your new favorite grab-and-go breakfast option!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 2 cups Old-fashioned rolled oats
• 1 cup All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 0.5 cup Light brown sugar, packed
• 0.25 cup Granulated sugar
• 1 large Egg
• 1 teaspoon Pure vanilla extract
• 1 tablespoon Honey (optional, for sweetness)
• 1 cup Dried cranberries (craisins)
• 0.5 cup Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.

Step 2

In a medium-sized bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric hand mixer or stand mixer to cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the egg, vanilla extract, and honey (if using) to the creamed mixture. Beat until fully combined.

Step 5

Slowly add the dry ingredients into the wet ingredients, mixing on low speed until just incorporated. Do not overmix.

Step 6

Fold in the dried cranberries and chopped nuts (if using) with a spatula until evenly distributed throughout the dough.

Step 7

Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

Gently flatten each cookie mound slightly with the back of a spoon or your fingers, as these cookies don’t spread much during baking.

Step 9

Bake in the preheated oven for 11-13 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Step 10

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Enjoy these cookies warm or store them in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	(859.9g)

Amount per serving	% Daily Value*
Calories	3522.6

Total Fat 157.4g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 2600.7mg	0%
Total Carbohydrate 508.2g	0%
Dietary Fiber 32.6g	0%
Total Sugars 286.7g
Protein 50.7g	0%

Vitamin D 53.8IU	0%
Calcium 305.1mg	0%
Iron 16.0mg	0%
Potassium 1319.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 5.6%

Carbs: 55.7%