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Chunky Breakfast Cookies

Who says cookies aren’t for breakfast? We devour these hearty oatmeal cookies, especially on the run. Add any dried fruits and nuts you have on hand. —Lea Langhoff, Round Lake, IL
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    16 cookies

Ingredients

  • 2/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1-1/2 cups old-fashioned oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chunks
  • 1 cup chopped dates
  • 1/2 cup sweetened shredded coconut

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
  • Shape dough by 1/4 cupfuls into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets.
  • Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed.
    Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts
1 cookie: 291 calories, 15g fat (9g saturated fat), 44mg cholesterol, 239mg sodium, 40g carbohydrate (24g sugars, 3g fiber), 4g protein.

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