Jumbo Breakfast Cookies Recipe

Rolled oats: A whole grain that adds texture and fiber to the cookies.

Whole wheat flour: Provides a nutty flavor and is a healthier alternative to all-purpose flour.

Honey: A natural sweetener that adds moisture and a rich flavor.

Peanut butter: Adds creaminess and a nutty taste, also helps bind the ingredients.

Baking powder: A leavening agent that helps the cookies rise.

Vanilla extract: Adds a sweet, aromatic flavor to the cookies.

Salt: Enhances the flavors of the other ingredients.

Eggs: Provide structure and moisture to the cookies.

Dried fruit: Adds natural sweetness and chewiness; options include raisins or cranberries.

Chopped nuts: Adds crunch and a nutty flavor; options include almonds or walnuts.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough cookies. Instead, stir until the ingredients are just combined. This ensures that the cookies remain tender and chewy. Additionally, when folding in the dried fruit and nuts, make sure they are evenly distributed throughout the dough to ensure each cookie has a balanced flavor and texture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• whole wheat flour - Substitute with almond flour: Almond flour is a low-carb, gluten-free option that adds a slightly nutty flavor to the cookies.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and moisture content, making it a good alternative to honey.

• peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a great substitute for peanut butter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that can enhance the taste of the cookies.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This mixture works well as a binding agent in baking.

• raisins - Substitute with dried cherries: Dried cherries offer a similar chewy texture and a slightly tart flavor that complements the other ingredients.

• almonds - Substitute with pecans: Pecans provide a similar crunch and nutty flavor, making them a good alternative to almonds.

• Allow the cookies to cool completely on a wire rack before storing. This prevents excess moisture from making them soggy.
• Store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
• For longer storage, place the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• To enjoy a frozen cookie, let it thaw at room temperature for about 15-20 minutes, or microwave for 10-15 seconds for a warm treat.
• For an extra touch, wrap each cookie individually in plastic wrap before placing them in the freezer bag. This helps maintain freshness and makes it easy to grab a single serving.
• If you prefer a softer cookie, place a slice of bread in the container. The cookies will absorb moisture from the bread, keeping them soft.
• Avoid storing cookies in the refrigerator, as this can cause them to dry out and lose their delightful texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the jumbo breakfast cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through. This method helps to maintain their crispy edges and chewy centers.

• Microwave Method: Place a jumbo breakfast cookie on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This is a quick method but may make the cookies slightly softer.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the jumbo breakfast cookies directly on the toaster oven rack or on a small baking sheet. Heat for 5-7 minutes, or until they are warmed through. This method is great for maintaining the texture of the cookies.

• Stovetop Method: If you don't have access to an oven or microwave, you can use a skillet. Heat a non-stick skillet over low heat. Place the jumbo breakfast cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the cookies a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the jumbo breakfast cookies in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook. This method is quick and helps retain the cookies' texture.

• Oven: To bake the cookies at the required temperature of 350°F (175°C).

• Baking sheet: To place the cookie dough for baking.

• Parchment paper: To line the baking sheet and prevent the cookies from sticking.

• Large mixing bowl: To combine the dry ingredients.

• Medium mixing bowl: To whisk together the wet ingredients.

• Whisk: To mix the honey, peanut butter, eggs, and vanilla extract until smooth.

• Spatula: To fold in the dried fruit and nuts into the dough.

• Measuring cups: To measure out the oats, flour, honey, and peanut butter.

• Measuring spoons: To measure the baking powder, vanilla extract, and salt.

• Spoon: To drop large spoonfuls of dough onto the baking sheet.

• Wire rack: To cool the cookies completely after baking.

Pre-measure ingredients: Measure out all ingredients like oats, flour, and nuts before starting. This saves time during mixing.

Use a cookie scoop: A cookie scoop ensures uniform cookies and speeds up the process of dropping dough onto the baking sheet.

One-bowl method: Mix wet ingredients directly into the bowl with the dry ingredients to reduce cleanup time.

Batch baking: Double the recipe and freeze extra cookies for quick breakfasts later.

Quick cooling: Transfer cookies to a wire rack immediately to cool faster and be ready to eat sooner.