Oatmeal Breakfast Cookies | Recipes

Oatmeal Breakfast Cookies

(133) Ratings:
Prep Time:
Baking Time:
Makes:36 cookies

Packed with nuts, fruits and oats, these mouth-watering cookies are a great way to start the day! Don’t let the name fool you – they’re great any time!


¾ cup 175 mL butter, softened
½ cup 125 mL packed brown sugar
2 eggs
½ cup 125 mL unsweetened applesauce
1 tsp 5 mL vanilla extract
1 cup 250 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL Robin Hood Oats
1 tsp 5 mL each; baking powder, baking soda, cinnamon
½ tsp 2 mL salt
1 cup 250 mL dried fruit (diced apricots, blueberries, raisins, cranberries)
¾ cup 175 mL chopped nuts (walnuts, pecans, almonds, peanuts)


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Cream, in a large bowl, using an electric mixer, butter and sugar until light and fluffy. Beat in eggs, applesauce and vanilla. Add dry ingredients until well combined. Stir in dried fruit and nuts.
  3. Drop cookie dough by rounded tbsp (15 ml) onto prepared baking sheets, 2" (5 cm) apart.
  4. Bake in preheated oven for 12 to 15 minutes or until edges are lightly browned. Let cool 2 minutes and transfer to a wire rack.


  • Start your morning off right by pairing these delicious cookies with a cup of Folgers Classic Roast® Coffee.
  • Pack these cookies into a container to keep them fresh this holiday season!

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