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Strawberry Oatmeal Breakfast Cookies

Three golden-brown Strawberry Oatmeal Breakfast Cookies stacked on a white plate, featuring visible oats and bright pink strawberry pieces.
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Make these simple, wholesome cookies using rolled oats and fresh strawberries for a quick breakfast or snack.

Ingredients

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  • 2 cups rolled oats
  • 1 cup whole wheat flour or gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 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 350 degrees Fahrenheit (175 degrees Celsius). 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.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in the milk until the dough comes together. 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 lightly 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 first; add them directly to the dough.
  • For a lower sugar option, reduce the brown sugar to 1/3 cup.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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