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Strawberry Oatmeal Breakfast Cookies

Three freshly baked Strawberry Oatmeal Breakfast Cookies stacked slightly on a white plate.
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Bake these simple oatmeal cookies featuring fresh strawberries for a quick, wholesome breakfast or snack.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)
  • 1 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually mix in the dry ingredients alternately with the milk, mixing until just incorporated. Do not overmix.
  6. Gently fold in the chopped strawberries.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen strawberries, do not thaw them first; add them directly to the batter.
  • For a gluten-free version, substitute the flour with a 1-to-1 gluten-free baking blend.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://magazinemeal.com/strawberry-oatmeal-breakfast-cookies/