Oatmeal Breakfast Cookies

One of my favorite back-to-school traditions is baking. At the start of each school year, I spend a few weeks stocking up our freezer with homemade baked goods that the kids can eat for breakfast or take to school for lunches; halfway through each semester, I’m full of gratitude for past-me who remembered to bake in advance of busy months that leave little time for making breakfast or thinking about what to pack for lunch.

One of the recipes that has quickly become a family favorite is my oatmeal breakfast cookie recipe! It’s modified off my grandmother’s recipe; these were the cookies she made in big batches and froze in big, empty Folger’s coffee cans for my grandfather to grab on his way out the door. Grandma’s original version had walnuts and raisins, two things my children will NOT eat in a cookie, so I had to switch things up a bit. In all honestly, I’m not sure grandma would approve of this version, since I’ve lowered the sugar and added hemp seeds (instead of nuts) for added protein, but this is what works for our family. And every time I make these cookies, I’m also strengthening my ancestral connection to my grandparents.

Oatmeal Breakfast Cookies:

Dry ingredients:

  • 4 ½ cups rolled oats
  • 4 ½ cups whole wheat pastry flour
  • 1 ½ tsp baking soda
  • 2 tsp salt
  • 3 tsp ground cinnamon 
  • 1 ½ cups coconut sugar

Wet ingredients:

  • 3 large eggs
  • 1 ½ cups avocado or grapeseed oil
  • 1 ½ cups whole milk
  • 1 tbsp vanilla extract 

Add-ins:

  • 1 cup hemp seeds (or nuts, if you prefer)
  • 1 cup dried fruit of choice (blueberries or cranberries work well)
  • Optional: 1 cup mini chocolate chips 

Method

Preheat oven to 350°F.

Mix all dry ingredients together in large mixing bowl. Mix all wet ingredients in separate bowl or large measuring cup. Add wet to dry ingredients and mix until mostly combined; stir in add-ins until evenly mixed. 

Spoon ¼ – ⅓ cup sized mounds into cookie sheet and bake for 12-14 minutes or until edges of cookies are lightly golden brown. Let cool on cookie sheet 5 min before moving to cooking rack. Store in airtight container in refrigerator for up to 1 week or freeze.