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Strawberry Oatmeal Breakfast Cookies

A stack of golden Strawberry Oatmeal Breakfast Cookies with visible chunks of bright red strawberry on a white plate.
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Make these simple oatmeal cookies featuring fresh strawberries for a quick, portable breakfast.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 1 cup fresh strawberries, finely chopped

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Stir in the mashed banana until incorporated.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the chopped fresh strawberries.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten them slightly with the back of a spoon.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute whole wheat flour for all-purpose flour for added fiber.
  • If you prefer a less sweet cookie, reduce the brown sugar by 2 tablespoons.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://spoonswirl.com/strawberry-oatmeal-breakfast-cookies/