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Breakfast Cookies


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  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1/4 cup buttermilk
  • 1 1/3 cups whole wheat flour
  • 1 cup whole rolled oats
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips
  • 1/2 cup raisins

The night before:

Mix the butter, honey, buttermilk, whole wheat flour, and oats in a large bowl.  Cover with a lid or plastic wrap.  Let sit out on counter overnight.

The next morning:

The dough will be a little stiff, so break it up with a wooden spoon.  Add in egg, salt, cinnamon, baking soda, and vanilla and stir will until all is mixed in.

Add in the chocolate chips and raisins and mix well.

Drop by tablespoons onto cookie sheets.

Bake at 350 degrees for 15 minutes (shorten cooking time to about 10 minutes if you make smaller cookies..15 minutes is for very large cookies! I made smaller cookies and they only took about 10 minutes to bake). Let the cookies cool for a few minutes before removing them from the cookie sheet. Completely cool cookies on wire racks.

Yield: Makes about 12-15 very large cookies (or about 24 small cookies)

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Note: My kids LOVED these and couldn’t believe we were having “cookies” for breakfast! They were good enough to have the leftovers for dessert/snack later in the day!

Note:  If you prefer not to soak the flour and oats the night before, simply mix all the wet ingredients in a large bowl, add in the dry ingredients and mix well.  Stir in the chocolate chips and raisins, and bake as directed.  I think soaking the flour and oats the night before softens up the oats and makes these cookies so soft.  If you don’t soak the oats, then they tend to be a bit more chewy.


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