Print

Strawberry Oatmeal Breakfast Cookies

A stack of four delicious Strawberry Oatmeal Breakfast Cookies with visible oats and bright red strawberry pieces.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these wholesome cookies using rolled oats and fresh strawberries for a quick, satisfying breakfast treat.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)
  • 1 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed.
  6. Stir in the milk until just combined. Do not overmix.
  7. Gently fold in the chopped strawberries.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with the back of a spoon.
  9. Bake for 12 to 15 minutes, or until the edges are golden brown.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen strawberries, do not thaw them before adding them to the dough.
  • For a gluten-free option, substitute the whole wheat flour with a gluten-free all-purpose blend.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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