10/14/2026
Thick & Chewy Breakfast Cookies 🍪
These thick, chewy breakfast cookies are loaded with oats, peanut butter, dark chocolate, crunchy nuts, seeds, and sweet dried cranberries. With a touch of honey and brown sugar, they’re hearty, satisfying, and perfect for busy mornings or an afternoon snack.
Ingredients
6 tbsp (84 g) unsalted butter, softened
⅔ cup (145 g) packed light brown sugar
2 tbsp (30 ml) honey
1 large egg, at room temperature
1 tsp (5 ml) pure vanilla extract
¼ cup (60 ml) smooth peanut butter
½ cup (50 g) rolled oats
1 cup plus 2 tbsp (160 g) all-purpose flour
¾ tsp baking soda
½ tsp salt
⅓ cup (50 g) chopped walnuts, plus extra for topping
¼ cup (35 g) pumpkin seeds
3 tbsp (25 g) sunflower seeds
½ cup (60 g) dried cranberries or chopped dried apricots
⅔ cup (113 g) dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Beat the softened butter and brown sugar until creamy. Mix in the honey and peanut butter, then add the egg and vanilla extract.
In a separate bowl, combine the oats, flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
Fold in the walnuts, pumpkin seeds, sunflower seeds, dried cranberries, and dark chocolate chips.
Scoop the dough into generous portions and place them on the baking sheet, leaving space between each cookie. Press a few extra walnuts or chocolate chips on top.
Bake for 10–13 minutes, until the edges are lightly golden but the centers remain slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool while staying thick and chewy.
Tip: For the best texture, avoid overbaking. Store the cooled cookies in an airtight container for up to 4–5 days.
Save this recipe for your next batch of homemade breakfast cookies!
