Oatmeal Raisin Breakfast Cookies
Highlighted under: Home-Baked Happiness
I absolutely love starting my day with these Oatmeal Raisin Breakfast Cookies! They offer a delightful combination of wholesome oats and sweet raisins, making them a perfect choice for a quick breakfast or snack. As someone who enjoys the benefits of oatmeal, I found these cookies not only delicious but also satisfying. With just the right amount of sweetness and a chewy texture, they’re a treat I can indulge in while still feeling good about my choices.
From the moment I mixed the ingredients together, I knew I was onto something special with these cookies. The aroma of oats and cinnamon wafting through my kitchen transformed my mornings into a warm, inviting experience. While experimenting, I realized that adding just a touch of vanilla really enhances the flavor profile, making them irresistible.
One of the best tips I learned is to let the dough rest for about 10 minutes before scooping onto the baking sheet. This allows the oats to absorb moisture and results in a chewier texture that elevates these cookies to breakfast perfection!
Why You Will Love These Cookies
- Chewy texture packed with fiber-rich oats
- Perfectly sweetened with natural raisins
- Great for meal prep and on-the-go mornings
Mastering Cookie Texture
The key to achieving the perfect chewy texture in these Oatmeal Raisin Breakfast Cookies lies in the balance of ingredients. The rolled oats provide structure and a heartiness that supports the chewiness. When mixed with the softened butter and sugars, they absorb moisture, helping create a delightful consistency. Be careful not to overmix the dough after adding the dry ingredients; gently folding ensures that the oats remain intact, enhancing the final texture.
Another important factor is the baking time. Baking the cookies for just 10-12 minutes will give you a soft center with slightly crispy edges. If you prefer a firmer cookie, extend the baking time by a minute or two but watch closely to avoid burning. A golden edge is your cue that they are ready, while the center may appear a bit underbaked, which is fine as they'll continue to firm up while cooling.
Ingredient Swaps and Additions
While this recipe is delicious as is, there are plenty of ways to customize it! If you're looking for a healthier option, consider replacing half of the all-purpose flour with almond flour for an added nutty flavor and extra nutrition. Alternatively, using coconut sugar in place of brown sugar can provide a lower glycemic index alternative without sacrificing sweetness.
You can also enhance the flavor profile by adding other mix-ins. A half-cup of chopped nuts, such as walnuts or pecans, complements the oats beautifully. For a touch of spice, consider including a pinch of nutmeg or even a tablespoon of flaxseed meal for added fiber. If you prefer a less sweet cookie, reduce the total sugar by a quarter cup without compromising the texture.
Ingredients
Ingredients
Oatmeal Raisin Breakfast Cookies Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup raisins
Instructions
Instructions
Prepare the Dough
Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract. In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the raisins.
Form and Bake Cookies
Drop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Pro Tips
- For added flavor, consider mixing in chopped nuts or using dark chocolate chips in place of raisins. These cookies can also be stored in an airtight container for up to a week, making them a perfect make-ahead breakfast option.
Storage and Make-Ahead Tips
These cookies are great for meal prep and can be stored in an airtight container at room temperature for up to a week. If you want to prepare them ahead of time, the dough can be refrigerated for up to three days before baking. Just be sure to let it sit at room temperature for about 15-20 minutes before baking to ensure even cooking.
For longer storage, consider freezing the baked cookies. Place them in a single layer on a baking sheet to freeze for about an hour, then transfer them to a zip-top bag or airtight container. They can be kept in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds for that fresh-baked taste.
Serving Suggestions
These Oatmeal Raisin Breakfast Cookies make for a great start to your day or a nutritious snack anytime. Pair them with a glass of milk, yogurt, or a cup of coffee to round out your breakfast. For a more indulgent treat, try spreading a thin layer of almond butter or cream cheese on each cookie for added creaminess and flavor.
Consider using these cookies as a base for a quick dessert. A scoop of vanilla ice cream or a drizzle of chocolate sauce can elevate them into a delightful evening treat. For a fun twist, try stacking them with fresh fruit, creating your own version of a cookie sandwich!
Questions About Recipes
→ Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Check that your oats are certified gluten-free.
→ How long do these cookies stay fresh?
When stored in an airtight container, they can stay fresh for up to a week and can also be frozen for longer storage.
→ Can I use other dried fruits instead of raisins?
Absolutely! You can substitute raisins with dried cranberries, apricots, or even chocolate chips for a different flavor.
→ What’s the best way to store these cookies?
Keep them in an airtight container at room temperature. For longer freshness, refrigerate or freeze them.
Oatmeal Raisin Breakfast Cookies
I absolutely love starting my day with these Oatmeal Raisin Breakfast Cookies! They offer a delightful combination of wholesome oats and sweet raisins, making them a perfect choice for a quick breakfast or snack. As someone who enjoys the benefits of oatmeal, I found these cookies not only delicious but also satisfying. With just the right amount of sweetness and a chewy texture, they’re a treat I can indulge in while still feeling good about my choices.
Created by: Erin Wallace
Recipe Type: Home-Baked Happiness
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
Oatmeal Raisin Breakfast Cookies Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup raisins
How-To Steps
Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract. In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the raisins.
Drop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Extra Tips
- For added flavor, consider mixing in chopped nuts or using dark chocolate chips in place of raisins. These cookies can also be stored in an airtight container for up to a week, making them a perfect make-ahead breakfast option.
Nutritional Breakdown (Per Serving)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 150mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 3g