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Chewy Strawberry Oatmeal Breakfast Cookies

A stack of four golden-brown Strawberry Oatmeal Breakfast Cookies with visible bright red berry filling on a light gray plate.
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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 ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light 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 Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the maple syrup and egg until combined. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing 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 brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

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

Nutrition

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