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Chewy Strawberry Oatmeal Breakfast Cookies

Close-up of several textured Strawberry Oatmeal Breakfast Cookies stacked on a pale plate, featuring visible oats and bright pink strawberry pieces.
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Prepare these chewy oatmeal cookies featuring strawberries for a simple, make-ahead breakfast option.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the maple syrup, egg, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • If using frozen strawberries, do not thaw them; add them directly to the dough.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Nutrition

Find it online: https://epicureempire.com/strawberry-oatmeal-breakfast-cookies/