Cranberry Almond Breakfast Cookies
hese Cranberry Almond Breakfast Cookies are the perfect grab-and-go breakfast for busy mornings! Extra-healthy and totally delicious, it’s the perfect excuse to eat dessert for breakfast!
Servings 4 dozen
Ingredients
- ½ cup unsalted butter softened
- ¼ cup creamy peanut butter
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2½ cups quick cooking oats
- ¾ cup all-purpose flour
- ¾ cup wheat flour or all purpose flour
- ½ cup wheat germ
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 1 cup slivered almonds
Instructions
- Cream softened butter, peanut butter and sugars together in a large mixing bowl.
- Add eggs, one at a time, mixing until completely combined.
- Beat in the vanilla extract.
- In a large bowl, combine oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk until completely combined. Stir into wet ingredients.
- Stir in cranberries and almonds.
- Chill dough for one hour.
- Preheat the oven to 350F.
- Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
- Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
- Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
- Store in an airtight container for up to 1 week.
Notes
Storage Information
Storage: Store the cookies in an airtight container at room temperature for up to 1 week. Freezing: Once baked and cooled, layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. Simply thaw at room temperature or pop one in the microwave for 15–20 seconds for a warm, chewy treat. Make Ahead: To save time, prepare the cookie dough up to 2 days in advance. Store it in the refrigerator in an airtight container or wrap it tightly in plastic wrap. When ready to bake, scoop the chilled dough, flatten it into discs, and bake as directed to enjoy a warm, freshly baked cookie!