It’s perfectly acceptable to enjoy cookies for breakfast, wouldn’t you agree? When you add in oats, they become fair game. Grab a few when you’re rushing out the door, and you’ve got your self breakfast on-the-go!
Author:Addie Gundry
Prep Time:45 minutes (includes chilling time)
Cook Time:10 minutes
Total Time:55 minutes
Yield:Makes 24 cookies 1x
Category:Bakery
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped pecans
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes. Add the eggs and beat to combine. Add the vanilla and molasses and mix well.
In a large bowl, combine the flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the sugar mixture and mix until combined.
Add the oats, raisins, cranberries, and pecans.
Chill the dough for 30 minutes or longer if needed.
Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
Bake for 10 minutes, until lightly golden.
Cool for 5 minutes, then transfer to a wire rack to cool completely. Serve.
