Go Back Email Link
–+ servings
pulled back overhead shot of chocolate chip granola cookies on wire cooling rack with white napkin, glass of milk, and stack of plates on marble surface.

Oatmeal Chocolate Chip Granola Breakfast Cookies

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Author: Traci Crossland
These Oatmeal Chocolate Chip Granola Cookies are the ultimate breakfast treat! Ready in about 35 minutes, made in one bowl, and SO. GOOD. Serve with a cold glass of milk or your favorite cup of coffee for deliciously sweet way to start your day!

Ingredients

  • ½ cup salted butter room temperature
  • 1⅛ cups brown sugar firmly packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • ¾ teaspoon vanilla extract
  • 1¼ cups all purpose flour*
  • ¾ teaspoon baking powder
  • ⅓ teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup chocolate chips
  • 1 cup granola
US Customary - Metric

Instructions

  • Heat oven to 350℉.
  • Line sheet pans with parchment paper. Set aside.
  • With an electric mixer, beat butter and sugar until creamy.
  • Beat in egg, egg yolk, and vanilla.
  • Add oatmeal.
  • Beat until combined.
  • Stir in flour, baking powder, and baking soda.
  • Fold in chocolate chips and granola.
  • Use a medium cookie scoop to portion dough onto prepared pans, about 6 cookies per pan.
  • Press each cookie down slightly.
  • Bake for 14 minutes, or until edges are starting to brown.
  • Cool on pans.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • You can use store-bought or homemade granola for this recipe.
  • Do not use instant oatmeal for this recipe.
  • Make sure all of your ingredients are room temperature!
  • Be careful to not over-mix your cookie dough.
  • We used a 1 ½ Tablespoon cookie scoop to make this recipe. If you use a smaller or larger cookie scoop, the bake time will need to be adjusted.
  • These cookies need to be tapped down slightly before baking.
  • It’s best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.

Nutrition

Serving: 1cookieCalories: 235kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 89mgPotassium: 105mgFiber: 1gSugar: 21gVitamin A: 186IUVitamin C: 0.01mgCalcium: 42mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.