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Oatmeal Breakfast Cookies

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These oatmeal breakfast cookies are a must-have start to your day that’s both satisfying and delicious. Packed with oats, walnuts and chocolate chips, these cookies provide a healthy boost of fiber and energy to keep you fueled throughout the morning. They’re perfect for busy mornings, easy to grab on the go, and a tasty way to begin your day.

Ingredients:
  • ½ cup packed light brown sugar
  • ¼ cup tahini
  • ¼ cup unsalted butter, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons whole-milk plain strained (greek-style) yogurt
  • 1 tablespoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ⅔ cup chopped walnuts
  • ⅓ cup semisweet chocolate chips
  • ⅓ cup golden raisins (optional)
Directions:
  1. Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.
  2. Place ½ cup brown sugar, ¼ cup tahini and ¼ cup butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 egg, 1 egg yolk, 2 tablespoons yogurt and 1 tablespoon vanilla; beat on medium speed until the mixture thickens, 2 to 3 minutes.
  3. In a medium bowl, whisk together 1 cup oats, ½ cup each all-purpose flour and whole-wheat flour, ½ teaspoon each baking powder, baking soda and salt and ¼ teaspoon cardamom. With the mixer on low speed, gradually beat the flour mixture into the tahini mixture until fully incorporated, about 1 minute, stopping to scrape down sides as needed. Set aside until the liquids are absorbed and the mixture is fluffy, 2 to 3 minutes. Add ⅔ cup walnuts, ⅓ cup chocolate chips and ⅓ cup raisins (if using); fold in until fully incorporated.
  4. Scoop the dough into 16 portions (about 2 heaping tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.
  5. Bake the cookies, rotating the pans between top and bottom racks once, until edges are lightly browned, 12 to 15 minutes. Let cool on the pans for 5 minutes. Serve warm or cool completely and store.
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