Perfect for breakfast-on-the-go, Oatmeal Breakfast Cookies
are a great way to start your day! Enjoy!
Oatmeal Breakfast Cookies
1½ cups packed light brown sugar
1 cup creamy Speculoos cookie butter
½ cup unsalted butter, softened
2 teaspoons pure vanilla extract
2 large eggs
1/3 cup water
2 cups quick cooking oatmeal
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon iodized salt
1 teaspoon ground cinnamon
½ cup raisins
½ cup chocolate chips
Preheat oven to 350ºF. Line rimmed baking sheets with parchment paper. Set aside.
With a mixer on medium speed; beat brown sugar, cookie butter, butter and vanilla together for 4 minutes. Add eggs and water and beat until combined.
In another large bowl, mix oatmeal, flour, baking soda, salt, and cinnamon together. With mixer on low speed gradually add dry ingredients to cookie butter mixture until combined. Scrape sides of bowl and mix again briefly. Add raisins and chocolate chips and mix until evenly distributed.
With a ¼ cup cookie scoop, drop cookie dough on prepared baking sheets. Space dough balls 2½-inches apart. Gently flatten cookies with palm of your hand. Bake 18-20 minutes. Remove from oven and cool cookies in pan for 2-3 minutes then transfer cookies to wire racks to cool completely. Cookies keep up to a week in an airtight container.
Tip:You may need to add 1-2 additional tablespoons of all-purpose flour to get dough to the right consistency. If you are a peanut butter fan, substitute peanut butter for the cookie butter. You can also substitute Craisins for raisins.
Published in The News and Neighbor on May 1, 2019.