Peanut Butter Oat Breakfast Cookies
These Peanut Butter Oat Breakfast Cookies are soft, chewy, and packed with peanut butter, oats, and mix-ins like pecans, pretzels, and chocolate chips. A wholesome, grab-and-go breakfast or snack!
Servings 10 cookies
Calories 267kcal
Ingredients
- 1 cup Peanut Butter Crunchy or Creamy
- 1 Egg
- 1 teaspoon Vanilla
- ½ cup Brown Sugar
- ½ cup Oats
- ½ teaspoon Baking Powder
- ½ cup Chocolate Chips
- ¼ cup Coconut
- ½ cup Pecans Broken
- ½ cup Pretzels Broken
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper. Reduce the oven temperature to 325 if using a dark colored baking sheet.
- In a large bowl, combine peanut butter, egg, vanilla, brown sugar, oats and baking powder with a hand mixer.1 cup Peanut Butter, 1 Egg, 1 teaspoon Vanilla, ½ cup Brown Sugar, ½ cup Oats, ½ teaspoon Baking Powder
- Add in chocolate chips, chopped pecans, broken pretzels, coconut and mix until well combined.½ cup Chocolate Chips, ¼ cup Coconut, ½ cup Pecans, ½ cup Pretzels
- Using a 1/4 cup dry measuring cup to scoop the cookies onto the baking sheet. Flatten each cookie with a spoon.
- Bake for 12 - 15 minutes.
Notes
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Storage, Make-Ahead, and Freezer Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Bake, cool completely, and freeze in an airtight container for up to 6 months.
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Nutrition
Serving: 1cookie | Calories: 267kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 118mg | Potassium: 191mg | Fiber: 2g | Sugar: 24g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
