Martha Stewart Breakfast Cookies Recipe
Do you need a fast morning meal? The Martha Stewart Breakfast Cookies Recipe is perfect for you.
Equipment
- Large Mixing Bowl
- Electric hand mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
- Cookie scoop
Ingredients
- 2 cups OLD-FASHIONED OATS
- 1 cup WHOLE WHEAT FLOUR
- 1/2 cup UNSALTED BUTTER
- 1/2 cup BROWN SUGAR
- 1 large EGG
- 1/2 cup CREAMY PEANUT BUTTER
- 1/2 cup DRIED CRANBERRIES
- 2 tbsp FLAX SEEDS
- 1/2 tsp BAKING SODA
- 1 tsp PURE VANILLA EXTRACT
- 1/4 tsp SALT
Instructions
- Preheat your oven to 350 degrees Fahrenheit right now. Line your baking sheets with pieces of parchment paper. This keeps your cookies from sticking to the metal.
- Beat the butter and brown sugar in your bowl. Use the mixer until the mix looks very pale. Add the egg and vanilla and beat them again.
- Stir in the creamy peanut butter until it is smooth. The dough should look thick and smell very nutty. Do not overmix the dough at this stage.
- Add the flour, baking soda, and the flax seeds. Stir gently with a spoon until the white disappears. This ensures your cookies stay nice and soft.
- Fold in the old-fashioned oats and the dried cranberries. Use the cookie scoop to place dough on the pan. Space them two inches apart so they can spread.
- Bake the cookies for twelve to fifteen minutes total. The edges should look golden but the centers stay soft. Let them cool on the pan for five minutes.
Notes
- Use room temperature eggs for a smoother dough.
- Do not use instant oats for this specific recipe.
- Chill the dough for ten minutes if it feels sticky.
- Press the cookies down slightly before you bake them.
- Add dark chocolate chips for a special sweet treat.
- Check the oven early so they do not get dry.
- Store them in an airtight jar to keep freshness.
- Use a spoon to level off your flour cups.