The taste of cinnamon rolls in a delicious oatmeal breakfast cookie?! Yes, please. Because really who wouldn’t love a cookie for breakfast!
I love making special and fun breakfasts this time of year and this breakfast cookie is perfect for just that. Plus, they are easy to make and kids love them.
I love that you can make them ahead, freeze them, and reheat them for a quick and easy breakfast on Christmas Day. But these breakfast cookies aren’t just for the holidays these are delicious all year long. My kids would eat these any day of the week.
Cinnamon Roll Oatmeal Breakfast Cookies
Ingredients
- 3 cups
quick cooking oats, I used gluten free quick oats - 1/2 cup
brown sugar - 1 cup
milk - 2 tablespoons
butter, melted - 2
eggs - 2 teaspoons
baking powder - 3/4 teaspoon
salt - 2 teaspoons
vanilla - 1 teaspoons
cinnamon - 1 cup
powdered sugar - 2 tablespoons
milk - 1/4 teaspoon
cinnamon
Cooking Directions
- Preheat oven to 350 degrees.
- In a large bowl combine the first nine ingredients and stir to combine well.This is a wet batter it is not thick like normal cookie dough.
- Drop by the large spoonful onto cookie sheet. I use an ice cream scoop for scooping the batter onto the cookie sheet. It makes about 13 cookies.
- Flatten slightly.
- Bake for 10 minutes.
- Combine the powdered sugar, 2 tablespoons milk, and 1/4 teaspoon of cinnamon to form a glaze.
- Drizzle glaze over cookies.
- Serve warm or reheat leftovers.
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
I just mixed these up and there is way more liquid than can be absorbed. Is one cup milk correct? They look delicious .
Thanks, Donna
They are a moist cookie and not like a normal cookie batter. Did you use quick oats because regular oats do make a difference in these. I only ask that because that has been the issue with others that have said my breakfast cookies were not thick enough. I always use quick oats.
I buy both in bulk and maybe I didn’t get the quick in the right container. I squeezed the liquid and they are in the oven right now. Thanks for your quick reply. I’ll make sure I use quick the next time.
Could I use regular oats? What would I have to do differently?
The regular oats change the texture slightly and also absorb the liquid different. It will work though. Start with about half of the liquid and add more as needed. This should be a really wet batter, so not like a normal cookie would be, but you don’t want it liquidy either. I hope that helps.
Can I replace the sugar with something other than another sweeter? Like, would applesauce work or do the cookie really need a sweetener? I wanna make these but we don’t typically eat sugar and I’m out of honey lol!
I think you could easily use something else for the sugar, but I have never tried it. I think applesauce would work, but it would change the taste some. Do you use coconut sugar or something like that? I think an alternative sugar would work if you adjusted the amounts.