My grandma had the best oatmeal cookie recipe that made a lightly sweet breakfast cookie. Cookies for breakfast?? Yes! This breakfast cookie recipe is a yummy oatmeal breakfast cookie that is extra delicious when crumbled into a bowl and milk poured on top. This recipe breakfast cookies is the perfect grab and go breakfast idea. Loaded with the goodness of oats, raisins & walnuts, breakfast cookies are a favorite recipe at my house for generations.

Grandma’s Breakfast Cookies Recipe

The funny thing about this story is my grandma who passed down this recipe never like sweets. She never served dessert and considered anything out of the garden as “sweet enough”.

How she decided that the one time we got cookies at her house was for breakfast, I will never know! But one of the things I love about this breakfast cookie recipe is it is not very sweet and is tastily hearty.

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Ingredients Needed for Breakfast Cookie Recipe

• *1 cup of butter
• 2 eggs
• 2/3 cup of milk
• **1 cup sugar 
• 1 t baking soda
• 2 cups of flour
• 2 cups oatmeal
• ***1 cup walnuts, optional, see note. 
• 1 cup of raisins
• salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

*You can substitute 1/2 cup of applesauce for 1/2 cup of the butter.

**You can even decrease the amount of sugar slightly if you are using applesauce.

***If you leave out the nuts, increase the oatmeal by 1/2 cup.

Directions to Make Grandma’s Breakfast Cookies

Pre-heat the oven to 350 degrees F.

Step 1

In a mixing bowl, cream together the softened butter and sugar. Then add eggs and milk. You can use a stand or hand mixer for this step, or you can simply use a whisk.

Step 2

In a separate mixing bowl, stir together the remaining ingredients except the raisins and walnuts. Add the dry ingredients to the wet slowly, stirring until combined.

Step 3

Stir in the raisins and walnuts.

The dough will be quite sticky and the consistency of wet cement…I am serious.

Step 4 

Drop by Tablespoon-fulls onto a parchment lined cookie sheet and bake at 350 until  golden brown – about 8-10 minutes. 

Step 5

Cool the cookies on wire racks.

How to Store Oatmeal Breakfast Cookies

• Store in a sealed plastic container or ziploc bag. They will keep for up to two weeks if stored properly.
• Or, you can put them in the freezer where they’ll hang out happily for up to 2 months!

Additional tips for making these yummy oatmeal raisin breakfast cookies

• If you would like perfectly shaped cookies, chill the dough for one hour and roll into balls before baking.
• When baking cookies, you can bake them 2 cookie sheets at a time. Stagger each cookie sheet on a different height rack, and switch them around half-way through the baking time.
• Parchment paper on the cookie sheet cuts back on the cleaning, but be careful when placing a parchment lined cookie sheet into the oven. It’s slippery and can slide off the pan easily!
• If you don’t have parchment paper on hand, grease your cookie sheet before dropping the cookies on them.

How this recipe became a family favorite breakfast recipe.

We are just a wild and crazy bunch.

This recipe is from my grandmother.   It was one of the rare desserts she made except for her infamous garbanzo taffy which will NOT be appearing in a future recipe post.  

Because these oatmeal cookies aren’t very sweet, my family crumbled them up, poured milk over them, and ate them like breakfast cereal.

This oatmeal breakfast cookie recipe is also something that the boys have access to for snacks. They prefer to eat them as cookies and by the handful.

Yield: 48

Best Ever Oatmeal Breakfast Cookies

Print

Loaded with oats, raisins, & simple ingredients, these soft & chewy healthy breakfast cookies also double as a delicious snack!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 cup of butter
• 2 eggs
• 2/3 cup of milk
• 1 cup sugar
• 1 t baking soda
• 2 cups of flour
• 2 cups oatmeal
• 1 cup walnuts, optional, see note.
• 1 cup of raisins
• salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions

STEP 1: IN A MIXING BOWL, CREAM TOGETHER THE SOFTENED BUTTER AND SUGAR. THEN ADD EGGS AND MILK.

You can use an stand or hand mixer for this step, or you can simply use a whisk.

STEP 2: IN A SEPARATE MIXING BOWL, STIR TOGETHER THE REMAINING INGREDIENTS EXCEPT THE RAISINS AND WALNUTS. ADD THE DRY INGREDIENTS TO THE WET SLOWLY, STIRRING UNTIL COMBINED.

STEP 4: STIR IN THE RAISINS AND WALNUTS.

The dough will be sticky.

STEP 5: DROP BY TABLESPOON-FULLS ONTO A PARCHMENT LINED COOKIE SHEETS AND BAKE AT 350 UNTIL  GOLDEN BROWN – ABOUT 8-10 MINUTES.  

Cool the cookies on wire racks. Store in a sealed plastic container or ziploc bag. They will keep for up to two weeks if stored properly.

Or, you can put them in the freezer where they’ll hang out happily for up to 2 months!

Notes

You can substitute 1/2 cup of applesauce for 1/2 cup of the butter.

You can even decrease the amount of sugar slightly if you are using applesauce.

If you leave out the nuts, increase the oatmeal by 1/2 cup.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 74mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g

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Do you have a favorite family recipe? Have you ever eaten cookies for breakfast?