Cranberry Oatmeal Breakfast Cookies

These cranberry oatmeal breakfast cookies are the most delicious and chewy cookies I have ever tasted. I never have time for breakfast and so it’s great to be able to grab a couple of these and be good until lunch time. Let’s get on with the recipe.

Ingredients:

1⁄2 cup whole-wheat flour

1⁄2 cup all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon ground cinnamon

2⁄3 cup packed dark brown sugar

1⁄3 cup canola oil

1 large egg

1 teaspoon vanilla extract

1⁄2 cup old-fashioned rolled oats

1⁄2 cup dried cranberries

2 tablespoons flax seeds

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Whisk together both flours, baking powder, salt and cinnamon in a medium bowl.

3. Whisk together brown sugar, oil, egg and vanilla in a large bowl.

4. Add flour mixture to oil mixture, stirring until blended. Stir in oats, cranberries and flax seeds.

5. Scoop 2 tablespoons dough per cookie, and roll into balls.

6. Place cookies 11⁄2-inches apart on prepared baking sheets.

7. Bake 15 to 17 minutes, rotating pans after 10 minutes, or until lightly browned around edges.

8. Cool on baking sheets 5 minutes.

9. Transfer to a wire rack, and cool completely.

Recipe Tip: Store in an airtight container for up to 5 days.

What is your “To Go” breakfast treat?