Cranberry Oatmeal Breakfast Cookies

cranberry oatmeal cookies

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.


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

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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?


  1. Kimberly

    They look so good! Pinned. Lou Lou Girls

  2. Barbara Laurince

    Looks yummy

    1. Silvie (Post author)

      Thanks Barbara, They are delicious! Let me know if you try the recipe. 🙂


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