Sometimes it’s hard to know what to call things. I was tempted to call these breakfast cookies: Chocolate Chip Oatmeal Coconut Peanut Butter Raisin and Toasted Walnut Cookies. I’m not even joking, I really was. Aren’t you happy I came to my senses?
How do you feel about eating cookies for breakfast? One of the only times I’ll ever have more than a cup of coffee for breakfast is when there happens to be cookies in the house. It’s a wicked little habit I picked up from my mom. There’s really no better way to start the day than with a cup of black coffee and a cookie or two (or three).
I love cookies that are packed full of yummy stuff that, on their own, are quite healthy. It makes me feel like eating cookies for breakfast is actually good for me. I mean, think about all the delicious and healthy stuff in here. There’s coconut, walnuts, peanut butter, raisins, oatmeal and even some antioxidant rich dark chocolate chips. Seems to me that a little butter and white flour shouldn’t rain on the parade of all the healthy stuff in these breakfast cookies.
Make sure to follow The Endless Meal!
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- ½ cup white sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- ½ cup of peanut butter, preferably all natural
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups rolled oats
- 1 cup walnuts, toasted and coarsely chopped
- 1 cup raisins
- 1 cup unsweetened coconut, toasted
- 1 cup dark chocolate chips
- Preheat oven to 375 degrees. Ine two baking sheets with parchment or silicone baking mats.
- In a large sized bowl beat together the butter, sugar and peanut butter for 2-3 minutes. Add eggs one at a time, beating well between each addition. Beat in vanilla.
- In a separate medium sized bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
- Using a small ice cream scoop, drop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly.
- Bake the cookies for 8-12 minutes. The longer you bake the cookies the more crisp they will be.
- Remove from oven and cool on a wire rack. Store completely cooled cookies in a sealed container.