Best Oatmeal Breakfast Cookies {and healthy snack, too!}

Get the day off to a good start with these healthy grab-n-go breakfast cookies.

Loaded with oats, raisins & walnuts (if you choose), they al.so double as a perfectly yummy snack, too!

Oatmeal Raisin Breakfast cookies stacked on a plate.

How to Make My Grandma’s Breakfast Cookies Recipe

Ingredients needed:

Ingredients for easy soft & chewy oatmeal raisin walnut cookies - that make great breakfast cookies!

  • *1 cup of butter
  • 2 eggs
  • 2/3 cup of milk
  • **1 cup sugar 
  • 1 t baking soda
  • 2 cups of flour
  • 2 cups oatmeal
  • ***1 cup walnuts, optional, see note. 
  • 1 cup of raisins
  • salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

*You can substitute 1/2 cup of applesauce for 1/2 cup of the butter.

**You can even decrease the amount of sugar slightly if you are using applesauce.

***If you leave out the nuts, increase the oatmeal by 1/2 cup.

Each process step of making homemade oatmeal raisin cookies in a grid picture with ingredients and mixing bowls.

Step 1: In a mixing bowl, cream together the softened butter and sugar. Then add eggs and milk.

You can use an stand or hand mixer for this step, or you can simply use a whisk.

Step 2: In a separate mixing bowl, stir together the remaining ingredients except the raisins and walnuts. Add the dry ingredients to the wet slowly, stirring until combined.

The sticky, yummy oatmeal raisin breakfast cookie dough in a stainless mixing bowl.

Step 4: Stir in the raisins and walnuts.

The dough will be quite sticky and the consistency of wet cement…I am serious.

Drop oatmeal cookies on a parchment lined cookie sheet.

 

Step 5: Drop by Tablespoon-fulls onto a parchment lined cookie sheet and bake at 350 until  golden brown – about 8-10 minutes.   

Oatmeal Raisin Walnut breakfast cookies cooling on a wire rack.

Cool the cookies on wire racks. Store in a sealed plastic container or ziploc bag. They will keep for up to two weeks if stored properly.

Or, you can put them in the freezer where they’ll hang out happily for up to 2 months!

Additional tips for making these yummy oatmeal raisin breakfast cookies

  • If you would like perfectly shaped cookies, chill the dough for one hour and roll into balls before baking.
  • When baking cookies, you can bake them 2 cookie sheets at a time. Stagger each cookie sheet on a different height rack, and switch them around half-way through the baking time.
  • Parchment paper on the cookie sheet cuts back on the cleaning, but be careful when placing a parchment lined cookie sheet into the oven. It’s slippery and can slide off the pan easily!
  • If you don’t have parchment paper on hand, grease your cookie sheet before dropping the cookies on them.

How this recipe became a family favorite breakfast recipe.

We are just a wild and crazy bunch.

This recipe is from my grandmother who didn’t like many sweets.   It was one of the rare desserts she made except for her infamous garbanzo taffy which will NOT be appearing in a future recipe post.   Because these oatmeal cookies aren’t very sweet, my family crumbled them up, poured milk over them, and ate them like breakfast cereal.

A pile of oatmeal raisin cookies on a plate with a glass of milk behind it.

This oatmeal breakfast cookie recipe is also something that the boys have access to for snacks.   They prefer to eat them as cookies and by the handful.

If you are pro cookies-at-breakfast, you might also like some of these other easy recipes:

Yield: 48

Best Ever Oatmeal Breakfast Cookies

Loaded with oats, raisins, & simple ingredients, these soft & chewy healthy breakfast cookies also double as a delicious snack!

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

  • 1 cup of butter
  • 2 eggs
  • 2/3 cup of milk
  • 1 cup sugar
  • 1 t baking soda
  • 2 cups of flour
  • 2 cups oatmeal
  • 1 cup walnuts, optional, see note.
  • 1 cup of raisins
  • salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

STEP 1: IN A MIXING BOWL, CREAM TOGETHER THE SOFTENED BUTTER AND SUGAR. THEN ADD EGGS AND MILK.

You can use an stand or hand mixer for this step, or you can simply use a whisk.

STEP 2: IN A SEPARATE MIXING BOWL, STIR TOGETHER THE REMAINING INGREDIENTS EXCEPT THE RAISINS AND WALNUTS. ADD THE DRY INGREDIENTS TO THE WET SLOWLY, STIRRING UNTIL COMBINED.

STEP 4: STIR IN THE RAISINS AND WALNUTS.

The dough will be sticky.

STEP 5: DROP BY TABLESPOON-FULLS ONTO A PARCHMENT LINED COOKIE SHEETS AND BAKE AT 350 UNTIL  GOLDEN BROWN – ABOUT 8-10 MINUTES.  

Cool the cookies on wire racks. Store in a sealed plastic container or ziploc bag. They will keep for up to two weeks if stored properly.

Or, you can put them in the freezer where they’ll hang out happily for up to 2 months!

Notes

You can substitute 1/2 cup of applesauce for 1/2 cup of the butter.

You can even decrease the amount of sugar slightly if you are using applesauce.

If you leave out the nuts, increase the oatmeal by 1/2 cup.

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving:

Calories: 105Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 74mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g



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