Loaded Oatmeal Breakfast Cookies
Who says that you cannot enjoy cookie recipes for breakfast? Loaded with oats and dried fruit, this Loaded Oatmeal Breakfast Cookies recipe from Anne Colagioia will get your morning going right. Healthy baking has never been more invigorating!
Notes
If you are following a gluten free diet you can replace the (flour, baking soda, and salt) with 1 1/4 cups of gluten free Bisquick instead. Alternately you could replace just the flour with gluten free all purpose flour. Also be sure to use rolled oats that are certified gluten free. These cookies can also be made as bar cookies by pressing the dough into a 13x9 inch pan then baking for 35 minutes.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how to make this gluten free healthy baking idea, watch this food video tutorial:
Preparation Time20 min
Cooking Time14 min
Ingredients
- 3/4 cup butter, softened
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cup rolled oats
- 1 cup walnuts, chopped
- 1/2 cup chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/3 cup dried apricots, chopped into small pieces
Instructions
- Preheat the oven to 375 degrees F or 190 degrees C.
- Either with a mixer or by hand, beat together the butter and sugar until light and creamy.
- Add the eggs and vanilla and beat well.
- Add the flour, baking soda, salt and cinnamon and mix well.
- Add the oats, walnuts, chocolate chips, cranberries, raisins, and apricots, then mix until everything is evenly distributed.
- Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
- Bake for 12 to 14 minutes, then remove them from the baking sheet with a spatula and cool them on a wire rack.