These breakfast cookies will be the go-to favorite for both moms and kids.
“Ma, these are so good. They’re going into Dinner Done 2, right?”
“No, they’re not for the book. They’re going to be on Between Carpools for back-to-school season.”
It seems that every time I made these cookies and refilled the cookie jar, this conversation was repeated.
Now, first let’s be clear. While these are a “healthier” cookie because they’re mostly oat-based, have minimal flour and even that flour is whole wheat, and uses honey instead of sugar, it doesn’t make them lighter. It just makes them more wholesome.
We tend to really like cookies with oatmeal around here. Our other favorites include these Oatmeal Cookies with Coconut (also “Healthy-ish” and egg-free) and these Marshmallow Sandwich Cookies (not healthy, but we tried to make them a bit better by using coconut oil). We also love using oats in regular chocolate chip cookies like in this recipe.
And now we have a new favorite. They’re chewy and yum, and so simple to make. Just dump everything in a bowl. It’s so quick!
And the kids absolutely love them, no one notices or cares that they have a more wholesome ingredient list. While I didn’t add nuts or raisins/Craisins here because I didn’t think my kids (or most of your kids) would go for it, I think that adults would love that addition (if you want these for yourself). So if you think your family will appreciate the extra ingredients, they’ll work perfectly here!
Now we can make the cookies.
Literally, just dump everything in a bowl.
Sure, you can do the dry ingredients first if you like. But we’re not going to be particular.
Scoop the batter onto a baking sheet. These are not the type of cookies that need to be perfect. We actually like them a bit organic looking.
And big cookies is also a good thing here. After all, they’re a great grab-and-go breakfast treat.
You know these are ready when they’re golden. You want them to also be fully golden on the bottom and not just lightly golden. Although they’re still delicious when they’re underbaked a bit and extra soft too, they’ll just be more likely to fall apart.
Enjoy this wholesome treat!
Whole Wheat Honey Oatmeal Cookies
Ingredients
- 3 cups quick cooking oats
- 1 cup whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¾ cup oil
- 1 egg
- 1 cup honey
- ½ cup white chocolate chips
- ½ cup chocolate chips
- nuts and raisins, optional, if desired
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In a bowl, combine all ingredients.
- Scoop batter onto baking sheet using a cookie scoop. The cookies will spread, so do not overcrowd them (12 cookies per sheet is perfect). Bake for about 11-13 minutes (this will depend on the size of your cookies and your oven), until cookies are golden. They will continue to set as they cool.
I’m definitely going to try these. I make the 9×13 oatmeal squares from dinner done all the time with craisins for a healthier cookie/snack/breakfast and my kids love them.
Thanks for another great recipe!
Hi, is 1 cup of flour correct? Or perhaps there should be less honey? The batter was so liquidy and does not hold its shape like it looks in the picture.
yes, had the same experience
would love to know before I try the recipe! thanks so much!
I’m actually in middle of making this please let us know if the measurements are all correct. Thank you! 🙂
The batter was a bit runny and the cookies spread in the oven, but they came out delicious and very chewy. A great new recipe!
can you clarify if the measurements are correct?
Are the measurements right
Would like to know before trying it
My batter also looked way more runny than the pictures from betweencarpools. Was wondering the same if there should be more flour or less honey?
I added more flour and oats and it was perfect
All the measurements are correct. It is a softer/chewy breakfast-style cookie, NOT a crispy cookie, as a result of using honey vs. sugar.
It could be that if you use old-fashioned oats instead of quick-cooking oats that you get less absorbency, but with quick cookie oats, the batter consistency is perfect and not runny at all..
What size cookie scoop do you use to make 12 on a sheet?
The cookies are perfect and chewy if you follow the recipe.
I first made it with more flour as some ppl in the comments had suggested, it was dry and crumbly but still tasted yum, I then made a double batch of the cookies and followed the recipe exactly and I had to quickly huge it in the freezer so we should still have some left over, it’s so so delicious!
Thank you!
Can I just bake it in a pan as bars??