Breakfast Cookies

Breakfast Cookies

Amelia Bachman, Writer

Is there anyone else that bakes or cooks because of cravings? I know that I definitely do! In the past week or so I had been craving these amazing breakfast cookies that my mom makes every year(they are from an online recipe though), it was pretty random but it didn’t stop until I actually made them. My mom is gluten free so a lot of the stuff we eat at home is gluten free, and these cookies can be made with either gluten free oats or regular oats. There was one night that I just finally couldn’t take it anymore, I had to make them. It was around 7:00 at night that I decided to start making them, and it probably took longer than it should have…

The first step is always to get the ingredients and tools that I had to use to make them which included measuring cups, bowls, rolled oats(gluten free or regular, your choice), dried cranberries, walnuts, bananas, vegetable oil, vanilla extract, ground cinnamon, sea salt, chocolate chips and baking soda. The first day that I had this craving, my mom told me that the bananas had to be really ripe for them to be good and our bananas were not ripe at all. So, I looked up how to speed up the ripening process and it told me to put the bananas in a paper bag that was slightly folded shut. Luckily for me, this worked so the bananas were ready for the cookies. The next step was to combine the dry ingredients(oats, cranberries, and walnuts) into a large bowl and set aside. The walnuts in this recipe had to be toasted and chopped before being added to the bowl so while I was doing that I put the rest of the ingredients into the bowl and set them aside. When I was finished with that, I started the wet ingredients in a medium bowl with the oil, vanilla, cinnamon, salt, baking soda, and bananas. Before putting the bananas into the mixer however, I had to thoroughly mash them so that they were smooth and easily incorporated into the mixture. When I was finished mixing the wet ingredients, I added the banana mixture to the oat mixture and added our secret ingredient, chocolate chips to it and let it stand for fifteen minutes. It was very hard not being able to sneak tastes while it was sitting there, but I got through it by watching a show. 

After the fifteen minutes was up, I lined two baking sheets with parchment paper and scooped the dough into rounded tablespoonfuls onto the lined sheets. I had recently got a cookie dough scooper that I was really excited to use, but because these cookies were made with oats instead of flour, they didn’t work very well with the scoop. The right way to drop the dough was to squeeze them into the rounded tablespoons so that they would stay compact and together while baking. I of course didn’t know this at first but they still turned out delicious. Meanwhile, when the baking sheets were full I stuck one in the oven at a time and let them bake for fifteen minutes or until golden brown. I repeated this process until all of the dough was gone. When the cookies come out of the oven I transferred them to a wire drying rack until they were cool(about one to two minutes). After finishing all of the cookies, I stored them in a tupperware container in the fridge to keep them stable and fresh! This recipe definitely lightens up the house with its amazing smell and delicious flavor! 


Full Recipe:




  • 2 cups rolled oats
  • 1 cup dried cranberries(or dried fruit of your choice)
  • 1 cup walnuts(toasted and chopped)
  • 1 ½ cups bananas(about 3 mashed)
  • ⅓ vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda


Bake at 350 degrees for 15 minutes