Breakfast Cookies
Breakfast Cookies are a peanut butter lover’s dream! Soft, chewy, and packed with oats, these cookies come together fast—just 20 minutes from start to finish.
Servings: 20 cookies
Cost: $2.52
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 cup creamy peanut butter see note 1
- 2 tablespoons honey
- 4 tablespoons light brown sugar lightly packed
- 1/2 cup + 2 tablespoons old-fashioned oats
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup peanut butter and chocolate chips see note 2
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together all ingredients except the chocolate chips. (Do not warm the peanut butter or honey.)
- Fold in the peanut butter and chocolate chips.
- The dough will be thick. Use a 1-tablespoon measuring spoon to scoop a leveled dough ball, press it tightly into a ball, then flatten into a disc.
- Arrange the cookie discs, spaced an inch apart on a sheet pan and bake for 6–8 minutes. Watch closely—remove when the bottoms start to brown, even if they look slightly underdone. They will continue cooking as they cool.
- Cool completely before serving.
Video
Notes
Note 1: I use Skippy. Choose a smooth, creamy peanut butter—avoid oily or natural varieties.
Note 2: You can also use dark chocolate chips, raisins, dried cranberries, or peanuts as a mix-in.
Gluten-free: For a gluten-free version, make sure oats are certified gluten free.
Storage: Keep in an airtight container at room temp for 3–4 days or in the fridge for up to a week. Freeze in a sealed bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 172mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin A: 18IU | Calcium: 26mg | Iron: 0.5mg