Martha Stewart Breakfast Cookies Recipe

This hearty Martha Stewart Breakfast Cookies recipe is made with rolled oats, whole wheat flour, maple syrup, dried cranberries, and crunchy walnuts. The result is a chewy, lightly sweet, and satisfying cookie perfect for a quick meal. They are the perfect grab-and-go breakfast for busy fall mornings and the recipe makes about 2 dozen cookies, so you can have a delicious start to your day all week long.

Martha Stewart Breakfast Cookies Ingredients

Dry Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ½ cup creamy almond butter
• ½ cup packed light brown sugar
• ¼ cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins:

• 1 cup dried cranberries
• ½ cup chopped walnuts or pecans

How To Make Martha Stewart Breakfast Cookies

1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the whole wheat flour, rolled oats, cinnamon, baking soda, and salt. Set this aside.
3. Cream the butter and sweeteners: In the large bowl of a stand mixer or using a hand mixer, beat the softened butter, almond butter, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the maple syrup.
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
5. Combine wet and dry mixtures: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the mix-ins: Using a spatula, gently stir in the dried cranberries and chopped walnuts until they are evenly distributed throughout the dough.
7. Scoop and bake: Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
8. Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Rolled Oats, Not Instant: For the best chewy texture, use old-fashioned rolled oats. Instant oats are thinner and will result in a softer, mushier cookie.
• Don’t Overmix the Dough: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can make the cookies tough instead of tender.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix together smoothly, creating a more uniform cookie dough and texture.
• Customize Your Cookies: Feel free to swap the cranberries for raisins or chopped dried apricots, and the walnuts for pecans, almonds, or even pumpkin seeds. Just keep the total amount of mix-ins the same.

What To Serve Breakfast Cookies

These breakfast cookies are designed to be a complete grab-and-go meal, perfect on their own with a cup of coffee, tea, or a glass of milk. For a more substantial breakfast, pair one or two cookies with a serving of plain Greek yogurt to add extra protein, or enjoy them with a side of fresh fruit like a banana or an apple.

How To Store Breakfast Cookies Leftovers

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days.
• Freeze: These cookies freeze wonderfully. Place the completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top freezer bag. They will keep for up to 3 months. You can thaw them overnight on the counter or warm them for a few seconds in the microwave.

Martha Stewart Breakfast Cookies Nutrition Facts

• Calories: 175 kcal
• Total Fat: 9g
• Saturated Fat: 3.5g
• Cholesterol: 25mg
• Sodium: 80mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 11g
• Protein: 4g

Frequently Asked Questions

• Can I make these cookies gluten-free? Yes. For a gluten-free version, use a certified gluten-free 1-to-1 baking flour blend in place of the whole wheat flour and ensure your rolled oats are certified gluten-free.
• Can I make these nut-free? Absolutely. Simply omit the chopped walnuts. To replace the almond butter, use sunflower seed butter or tahini for a similar creamy texture and richness.
• How do I make these cookies vegan? To make vegan breakfast cookies, use vegan butter or coconut oil instead of dairy butter, replace the two eggs with two “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water), and ensure your brown sugar is vegan.
• Can I reduce the amount of sugar? Yes, you can slightly reduce the brown sugar or maple syrup, but it may affect the texture and moisture of the cookies. They are designed to be less sweet than a dessert cookie but still need some sugar for structure.

Try More Recipes:

• Test Kitchen’s Favorite Banana-Chocolate Chip Bread Recipe
• Gluten-Free Peanut Butter-Banana Waffles Recipe
• Oven-Baked Blueberry Pancake Recipe