Jumbo Breakfast Cookies

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Jumbo Breakfast Cookies

There’s something so comforting about starting the day with a warm, chewy cookie—especially one that’s packed with wholesome ingredients to fuel a busy morning. These Jumbo Breakfast Cookies have quickly become a favorite in my household. What’s not to love? They’re hearty, lightly sweet, and full of oats, nuts, and dried fruit, giving you that satisfying crunch with every bite.

The first time I made these, I was looking for a quick, grab-and-go breakfast that my kids would actually be excited about. Cereal was getting boring, muffins were too crumbly, and let’s be honest—who has time for pancakes on a school morning? So, I experimented with a cookie that felt indulgent but was secretly packed with fiber, protein, and all the good stuff. The best part? No complaints from the kids! They actually asked for more.

Now, I bake a batch every Sunday night, and we have fresh, homemade breakfast cookies ready for the week. They pair perfectly with a glass of milk, a cup of coffee, or even a smear of peanut butter for extra protein. Whether you need an easy meal for those chaotic mornings or just a better alternative to store-bought granola bars, these cookies are the answer. Trust me—once you try them, they’ll become part of your routine too!

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Absolutely! These cookies store well for up to five days in an airtight container. You can also freeze them for up to three months and grab one whenever you need a quick breakfast.

Are these cookies healthy?
They’re definitely a better choice than sugary store-bought pastries! Packed with oats, nuts, and natural sweeteners, they provide fiber and protein without unnecessary processed ingredients.

Can I add chocolate chips?
Yes! If you want a little extra indulgence, feel free to toss in some dark chocolate chips. It’s a great way to make them more of a treat while still keeping them nutritious.

Can I make these gluten-free?
Yes, just swap out the all-purpose flour for a gluten-free flour blend, and make sure your oats are certified gluten-free.

Do these cookies work for meal prep?
They’re perfect for meal prepping! Make a batch on Sunday, and you’ll have an easy breakfast or snack ready for the week.

What You Need to Make Jumbo Breakfast Cookies

Ingredients

2 cups old-fashioned oats

1 cup whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup unsalted butter, melted

½ cup honey or maple syrup

1 large egg

1 teaspoon vanilla extract

½ cup chopped nuts (walnuts or pecans work great)

½ cup raisins or dried cranberries

Special Equipment

Large mixing bowl

Baking sheet

Parchment paper

How to Make Jumbo Breakfast Cookies

Preheat & Prep – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients – In a large bowl, combine oats, flour, baking soda, salt, and cinnamon.

Prepare the Wet Ingredients – In a separate bowl, whisk together melted butter, honey (or maple syrup), egg, and vanilla extract.

Combine Everything – Slowly add the wet mixture to the dry ingredients, stirring until well combined. Fold in nuts and dried fruit.

Form the Cookies – Using a spoon or your hands, shape large, even-sized cookies (about ¼ cup of dough per cookie) and place them on the baking sheet.

Bake – Bake for 12-15 minutes, or until golden brown. Let them cool on the sheet for 5 minutes before transferring them to a wire rack.

Enjoy! – Serve warm or store for later.

Tips for Making the Best Jumbo Breakfast Cookies

Make them softer: If you like a softer cookie, add a mashed banana or a tablespoon of applesauce to the wet ingredients.

For extra crunch: Lightly toast the nuts before adding them to the dough.

Want more protein? Add a couple of tablespoons of chia seeds or flaxseeds to the mix.

Keep them fresh: Store in an airtight container at room temperature or freeze for up to three months.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Perfect for Mornings! I love these for a quick, healthy breakfast! They’re not too sweet, and they keep me full all morning.” – Sarah M.

⭐️⭐️⭐️⭐️ “Great, but I tweaked it! The recipe was great, but I added some dark chocolate chips for a little more sweetness. My kids loved them!” – Lisa J.

⭐️⭐️⭐️⭐️⭐️ “Better Than Granola Bars. I used to buy store-bought granola bars, but these are so much better! I love knowing exactly what’s in them.” – Emily R.

⭐️⭐️⭐️ “A Bit Too Soft for Me. I prefer a crunchier cookie, so next time I might bake them a little longer. Still delicious, though!” – Ben P.

⭐️⭐️⭐️⭐️⭐️ “Meal Prep Must-Have. I make these every Sunday for the week ahead. They’re the perfect grab-and-go breakfast!” – Rachel D.

Printable Recipe

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