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Crammed with oats, coconut, pecans, and cranberries, these hearty Breakfast Cookies have an unimaginable texture, scrumptious model, and supreme chew. Makes an vital snack, too!

Meggan’s notes

The primary time I made Breakfast Cookies was in culinary school. Made with oats, coconut, and nuts, these cookies remind me of granola in cookie type. Youngsters love the great and cozy, buttery model of pecans with out realizing they’re consuming a nut. Dried cranberries (or raisins) add a fruity chew and far more model.

And as for me, I think about these are loads of the tastiest cookies spherical. They double as a implausible after-school snack, too, notably after they’re present and heat from the oven.

Recipe elements

At a Look: Here’s a fast snapshot of what elements are on this recipe.
Please see the recipe card beneath for particular components.

Ingredient notes

• Dried cranberries: Or substitute raisins, golden raisins, or darkish chocolate chips. A splash of cinnamon may presumably be scrumptious, too.
• Pecans: I truly identical to the buttery, nutty model of pecans, nonetheless chances are high you may substitute walnuts, almonds, cashews, Macadamia nuts, or hazelnuts in your cookies. 

Step-by-step directions

1. Preheat oven to 350 ranges. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, sift collectively flour, baking powder, and salt. Put aside.

2. In a standing mixer match with the paddle attachment on medium tempo, or with {{an electrical}} mixer, beat butter, brown sugar and granulated sugar collectively till combination is simple (these moist elements shouldn’t be gritty everytime you rub between your thumb and finger).

3. Add eggs and vanilla and beat on low tempo till blended, and scrape down the edges of the bowl as obligatory. Add the flour combination in batches (about 1 cup at a time) and blend on low tempo till merely blended. Stir in oats, dried cranberries, pecans, and coconut and beat till merely blended.

4. Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on ready baking sheets about 2 inches aside. (I exploit the OXO medium cookie scoop, a dimension 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press additional cranberries into the pores and pores and skin of every dough ball.

5. Bake cookies till they begin to brown all through the edges, about 10 to fifteen minutes.

6. Cool 5 minutes on baking sheet earlier than transferring to a rack to sit down again completely.

Recipe choices and variations

• Yield: This recipe is scaled correct proper right down to 60 cookies and is tailored from Laura Bush’s Cowboy Cookie recipe.
• Storage: Retailer these healthful breakfast cookies in an hermetic container at room temperature for 4 to five days.
• Make forward: Wrap the cookie dough tightly with plastic wrap and refrigerate for as lots as 4 days. When able to bake, portion the dough as customary and bake.
• Freezer: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate which can match into the freezer. As shortly as frozen strong, swap correct proper right into a freezer-safe bag or container. Label and date, together with the baking temperature and cooking time contained in the recipe. Bake the frozen cookies straight from the freezer in a 350-degree oven, rising the baking time by a few minutes.
• Room temperature elements: The butter have to be straightforward. Take the eggs out about an hour earlier than you want them, or heat them up shortly in a glass of scorching faucet water. In the event you retailer flour contained in the freezer, measure it and go away it out for some time till it isn’t chilly anymore.
• Preheat the oven: Make it possible for your oven is preheated to the precise temperature earlier than baking. That is true with nearly every half, nonetheless notably cookies.
• Sift dry elements: That is so the baking soda, baking powder, and salt can get distributed evenly all by way of the flour. Furthermore, correct proper right here’s methods to measure and sift flour precisely so your baking recipes shine each time.

Meggan Hill is a classically-trained chef {{{and professional}}} author. Her meticulously-tested recipes and detailed tutorials ship confidence and success to residence cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Instances, and extra.