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Hearty Breakfast Cookies

Hearty Breakfast Cookies are perfect for busy mornings or a late afternoon snack. Honestly, anytime of the day these are irresistible! Packed with wholesome ingredients like oats, nuts, dried fruit and dark chocolate chips.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 28 Cookies
Calories 149 kcal

Ingredients
  

  • 1 stick salted or unsalted softened butter not melted
  • 1/4 cup softened coconut oil not melted
  • 3/4 cup brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4-1/2 cup finely chopped dried apricots or use dried fruit of choice
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup quick oats
  • 1/2 cup finely chopped pecans
  • 3 tbsp salted or unsalted sunflower seeds
  • 2 tbsp whole or ground flax seeds
  • 1 cup dark chocolate or semi sweet chocolate chips or use any kind of baking chips of choice

Instructions
 

Preheat oven to 375°F and prepare 2 large sheet pans with parchment paper or silicone mats.

  • In a large mixing bowl with hand held mixer or stand mixer, combine butter, coconut oil, and sugars. Add eggs and vanilla extract and mix until creamy. Fold in dried apricots.
  • Using a large spoon, stir in flour, baking soda, salt, oats, nuts, seeds, and chocolate chips into wet ingredients, until sturdy dough forms and there is no longer any loose flour or nuts.
  • Using a cookie scoop or tablespoon, place balls of cookie dough about 2 inches apart on prepared cookie sheets. I was able to fit 12 cookies per sheet pan.
  • Bake for 10-12 minutes or until golden around the edges and it's puffed and set in the center. Mine took exactly 11 minutes. Let cool for 2 minutes before transferring to a cooling rack.
  • Makes 25-30 cookies

Notes

Customize your cookie:
  • Use your favorite nuts and seeds, or leave them out all together.
  • Add in shredded coconut in place of the dried fruit or use a combination of both.
  • Any kind of baking chips will work with this cookie. Butterscotch and dark chocolate chips happen to be our favs.
  • Add extra grains by swapping out the all-purpose white flour for white wheat flour or use a combination of both.
Refrigerate or Freeze for later:
Cookies keep for 3 days at room temperature or refrigerate up to a week or freeze up to 3 months. 
 
Recipe makes between 25-30 cookies depending on how big or small your cookie is.
Facts are per 1 cookie.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword All-purpose flour, Butter, Chocolate chips, Coconut oil, Dried fruit, Nuts, Quick oats, Seeds