This easy and delicious Pioneer Woman Breakfast Cookies recipe is perfect for busy mornings! Packed with oats, dried cherries, and chocolate chips, these hearty treats are quick to make and flexible,you can swap in your favorite mix-ins. Whether you enjoy them fresh or make-ahead, these cookies are a wholesome way to start your day.
Ingredients Needed
Wet Ingredients:
- 1 cup salted butter, melted
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 1/2 cups old-fashioned oats
Mix-ins:
- 1 cup dried cherries, roughly chopped
- 1 cup p￭ rice cereal
- 1 cup pepitas (pumpkin seeds)
- 1/2 cup semi-sweet chocolate chips
How To Make Breakfast Cookies Recipe
- Prepare the wet ingredients: In a large bowl, beat the melted butter, dark brown sugar, and granulated sugar on medium speed for 1-2 minutes until creamy and light. Add eggs one at a time, mixing on low speed until fully combined. Scrape the bowl as needed and mix in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, kosher salt, baking soda, cinnamon, and oats. Gradually add the dry mixture to the wet ingredients while mixing on low speed, scraping the sides of the bowl as needed.
- Add the mix-ins: Use a rubber spatula to fold in the dried cherries, puffed rice cereal, pepitas, and chocolate chips until evenly combined.
- To bake immediately: Preheat your oven to 350°F. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on a parchment-lined baking sheet. Grease the bottom of a glass and press the cookies to about 1/2-inch thickness. Bake for 12-14 minutes, or until the edges are lightly golden.
- To freeze and bake later: Place shaped cookie dough balls on a tray and freeze until solid. Store frozen dough in an airtight container. To bake, preheat the oven to 350°F and thaw cookies on the counter for 20 minutes. Arrange 1 1/2 inches apart on a baking sheet, press to 1/2-inch thickness, and bake for about 15 minutes, or until edges are golden.
Recipe Tips
- Use room temperature eggs: Cold eggs can make the dough harder to mix. Let the eggs sit at room temperature for 10–15 minutes before using them.
- Chop cherries evenly: Chopping the dried cherries into similar sizes ensures even distribution in every cookie bite.
- Don’t overmix the dough: Overmixing can make the cookies tough. Stop mixing as soon as the dry ingredients are combined.
- Press cookies evenly: Use a greased glass to press each cookie to the same thickness, so they bake evenly.
- Cool cookies on a rack: Cooling on a rack prevents the bottoms from becoming soggy and keeps the texture perfect.
How To Store Leftovers
- Refrigerate: Store leftovers breakfast cookies in an airtight container in the fridge for up to 1 week.
- Freeze: Put leftovers breakfast cookies in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.
Nutrition Facts
Serving Size: 1 cookie (1/24 of the recipe)
- Calories: 294
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 180mg
- Potassium: 120mg
- Total Carbohydrate: 37g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 6g
More Pioneer Woman Recipes:
Pioneer Woman Breakfast Cookies Recipe
Description
This easy and delicious Pioneer Woman Breakfast Cookies recipe is perfect for busy mornings! Packed with oats, dried cherries, and chocolate chips, these hearty treats are quick to make and flexible,you can swap in your favorite mix-ins. Whether you enjoy them fresh or make-ahead, these cookies are a wholesome way to start your day.
Ingredients
Wet Ingredients:
Dry Ingredients:
Mix-ins:
Instructions
- Prepare the wet ingredients: In a large bowl, beat the melted butter, dark brown sugar, and granulated sugar on medium speed for 1-2 minutes until creamy and light. Add eggs one at a time, mixing on low speed until fully combined. Scrape the bowl as needed and mix in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, kosher salt, baking soda, cinnamon, and oats. Gradually add the dry mixture to the wet ingredients while mixing on low speed, scraping the sides of the bowl as needed.
- Add the mix-ins: Use a rubber spatula to fold in the dried cherries, puffed rice cereal, pepitas, and chocolate chips until evenly combined.
- To bake immediately: Preheat your oven to 350°F. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on a parchment-lined baking sheet. Grease the bottom of a glass and press the cookies to about 1/2-inch thickness. Bake for 12-14 minutes, or until the edges are lightly golden.
- To freeze and bake later: Place shaped cookie dough balls on a tray and freeze until solid. Store frozen dough in an airtight container. To bake, preheat the oven to 350°F and thaw cookies on the counter for 20 minutes. Arrange 1 1/2 inches apart on a baking sheet, press to 1/2-inch thickness, and bake for about 15 minutes, or until edges are golden.
Notes
- Use room temperature eggs: Cold eggs can make the dough harder to mix. Let the eggs sit at room temperature for 10–15 minutes before using them.
- Chop cherries evenly: Chopping the dried cherries into similar sizes ensures even distribution in every cookie bite.
- Don’t overmix the dough: Overmixing can make the cookies tough. Stop mixing as soon as the dry ingredients are combined.
- Press cookies evenly: Use a greased glass to press each cookie to the same thickness, so they bake evenly.
- Cool cookies on a rack: Cooling on a rack prevents the bottoms from becoming soggy and keeps the texture perfect.
Pioneer Woman Breakfast Cookies Recipe