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Strawberry Oatmeal Breakfast Cookies

A stack of four delicious Strawberry Oatmeal Breakfast Cookies featuring visible chunks of bright red strawberries.
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Make these wholesome cookies using rolled oats and fresh strawberries for a quick, satisfying breakfast treat.

Ingredients

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  • 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 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.
  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, spacing them about 2 inches apart. 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 batter.
  • For a gluten-free option, substitute the all-purpose flour with a certified gluten-free oat flour or gluten-free blend.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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