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Chewy Strawberry Oatmeal Breakfast Cookies

A stack of golden brown Strawberry Oatmeal Breakfast Cookies, with one cookie broken open showing the bright pink strawberry filling.
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Make these chewy oatmeal cookies featuring strawberries for a quick, make-ahead breakfast option.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 350 degrees F. 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 together the softened butter, brown sugar, and maple syrup until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chopped strawberries.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • If using frozen strawberries, do not thaw them first; add them directly to the dough.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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