Honey Oatmeal Breakfast Cookies Recipes

HONEY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
• Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

HEALTHY OATMEAL COOKIES WITH HONEY

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

HONEY OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together all the dry ingredients, except the dried fruit and the nuts.
• In another bowl, mix together all the wet ingredients.
• Stir the dry mixture into the wet mixture, then stir in the dried fruit and nuts.
• Cover a baking sheet with parchment paper, then drop dough by spoonfuls onto it.
• Bake for 12-14 minutes, until lightly browned on the bottom. Remove to rack to cool.

HONEY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

HONEY-SWEETENED BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Combine 2 cups of the rolled oats, the almond flour, cinnamon, salt, baking powder and baking soda in a food processor. Process until the oats are ground, about 1 minute; a few larger bits of oats are okay. (Alternately you can grind 1 cup of the oats at a time in a blender.) Transfer to a medium bowl and add the remaining 1/2 cup of whole oats. Set aside.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Beat in the honey until smooth and combined, about 30 seconds. Scrape down the sides of the bowl. Add the applesauce, eggs and vanilla and mix on medium-low speed to combine. The mixture will look soupy-that's okay.
• Add the oat mixture to the wet ingredients and blend on low to combine. Stop and scrape down the sides of the bowl. Add the raisins, cranberries, chocolate chips and almonds. Mix on low until well combined. The dough will be looser than normal cookie dough.
• Portion the dough into 1/3-cup portions and place 6 portions on each sheet pan, leaving about 2 inches between each cookie and between the cookies and the edges of the pan. Flatten the dough portions to 1 inch in thickness. Bake one pan at a time (the second batch can sit at room temperature while the first bakes) until the cookie edges are golden brown and the centers feel set, 20 to 22 minutes.
• Cool the cookies on the parchment. Store in a covered container for up to 4 days, or freeze in freezer bags for up to 2 weeks.

BANANA OAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries., Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness., Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
• Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
• Bake in the preheated oven until edges are set, about 14 minutes.

LUCIANA'S BREAKFAST OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening.
• Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined.
• Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 9 minutes.