Oatmeal Raisin Breakfast Cookies

Name: Oatmeal Raisin Breakfast Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1/2 cup coconut oil, melted; 1/2 cup brown sugar, packed; 1/4 cup honey; 1 large egg; 1 teaspoon vanilla extract; 1 cup whole rolled oats; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup raisins; 1/2 cup chopped nuts (optional)

Highlighted under: Creative Baking Recipes

I absolutely love starting my day with these Oatmeal Raisin Breakfast Cookies. They’re packed with wholesome ingredients that keep me energized and satisfied throughout the morning. The chewy oats, sweet raisins, and a hint of cinnamon create a delicious flavor that reminds me of my favorite childhood treats. What I love most is how easy they are to make, and they bake up perfectly golden. Plus, these cookies double as a healthy snack, so I find myself reaching for them any time of the day!

Created by

Florence Keaton

Last updated on 2026-02-08T05:25:36.499Z

When I first experimented with this recipe, I was amazed at how simple and satisfying these cookies turned out to be. I used whole rolled oats for added texture and nutrition, resulting in a chewy bite that I crave every morning. Sweetening them with a mix of honey and a touch of brown sugar not only offers a beautiful flavor but also keeps them perfectly moist.

One trick I discovered is letting the dough chill for a few minutes before scooping it onto the baking sheet. It helps the cookies hold their shape while baking, giving them a delightful balance of crisp edges and a soft center. Trust me, it's worth the wait!

Why You'll Love These Cookies
Nutritious start packed with whole grains and natural sweetness
Chewy texture with bursts of sweet raisins in every bite
Perfect for breakfast on-the-go or a satisfying snack

The Role of Ingredients

In this recipe, the choice of coconut oil not only contributes to the chewy texture of the cookies, but also adds a subtle coconut flavor that pairs beautifully with the sweet raisins. If you prefer a different fat, unsalted butter works well, though it will slightly change the flavor profile and texture. Be sure to melt and measure accurately, as this will affect the moisture content of your cookies.

Brown sugar is crucial in creating rich, caramel-like flavors in these cookies, while honey adds natural sweetness and helps with moisture. If you need a vegan alternative, consider using maple syrup in place of honey. Just note that this may alter the dough's consistency slightly; you may need to adjust the flour to maintain the right texture.

Mastering the Technique

When mixing the wet and dry ingredients, be careful not to overmix. Stir until just combined; this will ensure your cookies have that delightful chewy texture without becoming tough. If you notice the dough looks a bit crumbly, let it sit for a minute. The oats can absorb moisture, so giving them time can help bring everything together.

Chilling the dough is a key step that should not be skipped. Refrigerating it for 10 minutes allows the fats to firm up, preventing the cookies from spreading too much during baking. If you’re in a hurry, you can chill them for even less time, but I find that allowing a full 10 minutes makes a noticeable difference in the final cookies.

Ingredients

Wet Ingredients

1/2 cup coconut oil, melted
1/2 cup brown sugar, packed
1/4 cup honey
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 cup whole rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Add-ins

1 cup raisins
1/2 cup chopped nuts (optional)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix wet ingredients

In a large bowl, combine the melted coconut oil, brown sugar, honey, egg, and vanilla extract. Whisk until well combined.

Combine dry ingredients

In another bowl, mix the rolled oats, flour, baking soda, cinnamon, and salt together.

Combine wet and dry mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins and nuts if using.

Chill the dough

Refrigerate the dough for about 10 minutes to help it firm up.

Scoop and bake

Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.

Cool and enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips

For a twist, try adding chocolate chips or substituting the raisins with dried cranberries!

Storage Tips

To maintain the chewy texture of your Oatmeal Raisin Cookies, store them in an airtight container at room temperature for up to a week. If you want to prolong their freshness, consider refrigerating them. Just remember that cold storage can make the cookies a bit firmer, so you may want to heat them slightly in the microwave before enjoying.

For longer storage, these cookies freeze beautifully! After cooling completely, simply place them in a single layer in an airtight freezer bag, separating layers with parchment paper to prevent sticking. They should stay fresh for up to three months, allowing you to enjoy them anytime you crave a healthy treat.

Variations to Explore

Feel free to play around with the flavor profiles by adding spices such as nutmeg or even a dash of ginger for a warm twist. Alternatively, you could include some shredded coconut or chocolate chips for extra flavor and texture. If you make these additions, just be cautious not to overdo it, as you still want that perfect balance of chewy and crunchy.

If you're looking to cut down on sugar, you might experiment with ripe bananas or unsweetened applesauce in place of some of the sweeteners. This will add moisture and natural sweetness but may also require a little more flour to keep the dough from being too wet. Adjust carefully to achieve your desired consistency.

Questions About Recipes

→ Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture of the cookies may be a bit different.

→ How do I store these cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to three months. Just thaw in the fridge before baking.

→ What can I use instead of coconut oil?

You can substitute coconut oil with unsalted butter or any neutral oil.