Home » Breakfast Cookie

Breakfast Cookie

Today I am re posting a recipe from January. I served these cookies at my daughter’s graduation party and they were a big hit! Several people asked for the recipe so I decided to share it again! ENJOY!

Debbi K.

Breakfast Cookies


1 cup white sugar
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups smooth peanut butter
1 Tablespoon vanilla
2 teaspoons baking soda
pinch of salt
4 1/2 cups oats (I use gluten free oats and I use half quick cooking and half old fashioned oats)
1 cup mini chocolate chips


Pre-heat the oven to 350°F.

Cream together the sugars and butter until light and fluffy.

Beat in the eggs, one at a time, and then add the peanut butter, vanilla, baking soda and salt until well combined.

Add the oats and mix until incorporated, and then add the mini-chocolate chips.

Scoop (I use my TBSP size scoop) onto a parchment paper lined cookie sheet and bake for 12 to 14 minutes, or until the edges are slightly golden and the cookies are cooked throughout. Transfer the cookies to a rack to cool completely. You want these cookies to look a little under done, once they cool they will harden up a bit.


2 Responses to “Breakfast Cookie”

  1. Nadine Hines says:

    As always, gorgeous display Debbi!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.