Oatmeal 'Breakfast' Cookies

These cookies include everything delicious that you would normally put in a bowl of oatmeal, but you can take these on the go or eat them for breakfast and feel like you’re starting with dessert! Feel free to add chocolate chips if you want the cookies a bit sweeter. This recipe makes about 10 cookies, depending on how large you make them. Store leftovers in an airtight container. Feel free to heat them up in the microwave for a few seconds or eat at room temperature. Enjoy!

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader on Thursday, April 16, 2021.

Ingredients:

• 3 cups oatmeal

• 1/2 cup chopped pecans

• 1/2 cup raisins

• 1/2 cup all-purpose flour

• 1/4 cup maple syrup

• 2 egg

• 1/4 cup honey

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 1/4 teaspoon salt 

• 1/2 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a medium bowl mix together your oatmeal, pecans, raisins and flour.

3. Add the remaining ingredients, mixing well between each ingredient. 

4. Line a baking sheet with parchment paper and form your cookies. I form them into small circles on the baking sheet and then push the dough down to flatten slightly. The dough won’t bind together as much as traditional cookies, but they will solidify in the oven, so don’t worry!

5. Bake for 10-12 minutes until the edges start to become golden brown. Remove and place on a cooling rack to fully cool (or enjoy a nice warm cookie!)