Description
Wholesome Oatmeal Breakfast Cookies bring morning magic to your plate with hearty rolled oats and natural sweetness. Packed with nutritious ingredients, these delightful treats offer a perfect balance of comfort and energy for kickstarting your day.
Ingredients
Scale
Main Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2/3 cup chopped walnuts
- 1/3 cup semisweet chocolate chips
- 1/3 cup golden raisins (optional)
Wet Ingredients:
- 1/2 cup packed light brown sugar
- 1/4 cup tahini
- 1/4 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon vanilla extract
Dry and Spice Ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
Instructions
- Arrange oven racks in the top and lower third positions and warm to 350°F. Cover two large rimmed baking sheets with parchment paper.
- Blend brown sugar, tahini, and butter using an electric mixer until creamy and airy, creating a smooth base mixture.
- Incorporate egg, egg yolk, yogurt, and vanilla into the mixture, continuing to mix until the texture becomes rich and cohesive.
- Create a separate dry ingredient mixture by whisking together oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cardamom.
- Gradually integrate the dry ingredient blend into the wet mixture on low speed, ensuring complete and even incorporation. Allow the mixture to rest briefly for ingredient absorption.
- Gently fold walnuts, chocolate chips, and raisins throughout the dough, distributing ingredients evenly.
- Form 16 uniform dough portions, each approximately 2 heaping tablespoons, and arrange them 2 inches apart on prepared baking sheets. Softly flatten each cookie to roughly ¾-inch thickness.
- Transfer baking sheets to the oven and bake for 12-15 minutes, rotating pans midway to ensure consistent browning. Look for lightly golden edges as an indication of doneness.
- Remove from oven and allow cookies to rest on baking sheets for 5 minutes before transferring.
- Once completely cooled, transfer cookies to an airtight storage container to maintain freshness.
Notes
- Enhance moisture by chilling the dough for 30 minutes before baking, helping cookies maintain a softer texture and preventing excessive spreading.
- Swap ingredients for dietary needs: use gluten-free flour blend for celiac diets, replace chocolate chips with dried cranberries for lower sugar options, or substitute coconut oil for butter to make vegan-friendly.
- Customize crunch and flavor by toasting walnuts before adding them to the dough, which intensifies their nutty profile and adds a deeper, richer taste to the cookies.
- Control portion sizes precisely by using a cookie scoop, ensuring uniform baking and consistent cookie thickness for even cooking and professional-looking results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 194
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg