Chunky Breakfast Cookies

Prep: 20 min. Bake: 15 min./batch

16 servings

  • 2/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 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 flaked coconut

1 cookie: 291 calories, 15g fat (9g saturated fat), 44mg cholesterol, 239mg sodium, 40g carbohydrate (24g sugars, 3g fiber), 4g protein.

  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. 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.
  2. Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets.
  3. 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.
    Yield: 16 cookies.

Originally published as Chunky Breakfast Cookies in Simple & Delicious December/January 2016

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