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Thick & Chewy Breakfast Cookies
Big, thick and soft cookies packed with nutritious ingredients to keep you satisfied! Perfect for breakfast on the go and snacking!
Ingredients
- 6 tablespoon 84g unsalted butter, softened
- ⅔ cup 145g packed light brown sugar
- 2 tablespoon 30ml honey
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ¼ cup 60ml smooth regular peanut butter
- ½ cup 50g large flake rolled oats
- 1 cup plus 2 tbsp 160g all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup 50g chopped walnuts plus extra for topping
- ¼ cup 35g pumpkin seeds
- 3 tablespoon 25g sunflower seeds
- ½ cup 60g dried cranberries or chopped dried apricots
- ⅔ cup 113g dark chocolate chips
Instructions
- In a large bowl, beat together butter with brown sugar and honey in a large bowl with an electric hand mixer on medium-high speed (or mix by hand with a spatula) until well blended and the mixture looks slightly fluffy. Beat in egg until well combined, then mix in peanut butter and vanilla.
- Add oats and mix them in so they are evenly coated in the wet mixture.
- In a medium bowl, whisk together flour, baking soda and salt. Add the flour mixture to the butter mixture with the chopped walnuts, pumpkin seeds and sunflower seeds and mix it in until it is just combined. Add in dried cranberries and chocolate chips and fold them through the dough.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper and set aside.
- Roll 1.5-oz portions of dough into balls and place them on prepared baking sheets, spacing them 2 inches apart. Flatten them to form round disks and press a few extra walnut pieces on top if desired. Bake for 11-13 minutes until lightly golden around the edges but still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.
