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Pioneer Woman Breakfast Cookies

Pioneer Woman Breakfast Cookies - recipe card
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Hearty, portable breakfast cookies packed with oats, banana, and dark chocolate chips. Soft and chewy with a satisfying texture from shredded coconut and chopped walnuts, these cookies are sweetened naturally with honey and banana for a wholesome morning treat.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 large egg
  • 1 medium banana, mashed (about 1/2 cup)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  2. In a medium bowl, whisk together the 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon kosher salt. This ensures the leavening and spices are evenly distributed throughout the dry mixture.
  3. In a large bowl, use an electric hand mixer or a sturdy whisk to cream together the 1/2 cup softened unsalted butter and 1/4 cup honey until light and fluffy, about 2 minutes. Scrape down the sides with a spatula to incorporate evenly.
  4. Beat in the 1 large egg, the mashed banana, and 1/2 teaspoon vanilla extract until the mixture is smooth and well combined. The banana adds moisture and natural sweetness, binding the ingredients together.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix or the cookies will become tough; a few streaks of flour are fine.
  6. Fold in the 1/4 cup shredded coconut, 1/4 cup dark chocolate chips, and 1/4 cup chopped walnuts until evenly distributed. The coconut adds chewiness, chocolate chips provide pockets of sweetness, and walnuts contribute a nutty crunch.
  7. Using a 1/4-cup scoop or spoon, portion the dough into 8 equal mounds, about 2 inches apart, on the prepared baking sheet. Flatten each mound slightly with the back of a spoon to about 3/4-inch thickness—this ensures even baking.
  8. Bake for 10-12 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers are just set but still soft. For a chewier texture, pull them at the 10-minute mark. Let the cookies cool on the baking sheet for 5 minutes; they will continue to set as they rest.
  9. Transfer the cookies to a wire rack to cool completely before serving, about 15 minutes. Cooling on a rack prevents the bottoms from steaming and becoming soggy.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, place cooled cookies in a single layer in a freezer-safe bag for up to 3 months. Reheat directly from frozen on a baking sheet in a 300°F (149°C) oven for 5-7 minutes, or microwave for 20-30 seconds until warm. For a dairy-free version, substitute the butter with a plant-based butter stick.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-breakfast-cookies/