Delicious Thick & Chewy Breakfast Cookies Recipe

Big, thick, soft cookies with healthy ingredients to satisfy! Perfect for snacking and travelling breakfast!


– 6 tablespoon 84g unsalted butter, softened – ⅔ cup 145g packed light brown sugar – 2 tablespoon 30ml honey – 1 large egg at room temperature – 1 teaspoon 5ml pure vanilla extract – ¼ cup 60ml smooth regular peanut butter – ½ cup 50g large flake rolled oat – 1 cup plus 2 tbsp 160g all-purpose flour – ¾ teaspoon baking soda – ½ teaspoon salt – ⅓ cup 50g chopped walnuts plus extra for topping – ¼ cup 35g pumpkin seed – 3 tablespoon 25g sunflower seed – ½ cup 60g dried cranberries or chopped dried apricot – ⅔ cup 113g dark chocolate chips


Beat butter, brown sugar, and honey in a large bowl with an electric hand mixer on medium-high speed (or by hand with a spatula) until well combined and slightly frothy. 

Step 1

Beat egg well, then add peanut butter and vanilla. Mix oats into the wet mixture to coat evenly.

Step 2

Mix flour, baking soda, and salt in a medium bowl. Stir the flour mixture into the butter mixture with the chopped walnuts, pumpkin seeds, and sunflower seeds until barely mixed. 

Step 3

Fold dried cranberries and chocolate chips into dough. Refrigerate the bowl of dough for 30 minutes with plastic wrap on top.

Step 4

Heat the oven to 350°F. Parchment two big baking sheets and set aside. Space 1.5-oz dough balls 2 inches apart on prepared baking sheets. Flatten them into round discs and add walnut chunks if desired. 

Step 5

Bake for 11-13 minutes until gently golden around the edges but still gooey in the centre (they will harden). Let baking sheet cookies cool for 1 minute. Cool biscuits individually on a wire rack.

Step 6

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