Oatmeal Bowl Breakfast Cookies
- Reviews 2
Ready In: 45 mins
Serves: 25
Ingredients
- 6 cups rolled oats
- 2 teaspoons baking soda
- 1⁄2 cup brown sugar
- 4 tablespoons vegetable oil
- 3 tablespoons unsweetened cocoa
- 4 teaspoons vanilla extract
- 1 cup flax seed meal
- 1 teaspoon cinnamon, heaping
- 1⁄2 teaspoon nutmeg
- 1 cup semi-sweet chocolate chips
- 2 1⁄4 cups milk, dairy free if needed
Cranberry Variation
- 1 cup dried cranberries (omit cocoa powder and chocolate chips)
Directions
- 1) Add all dry ingredients to large mixing bowl, stir until well combined.
- 2) Add Chocolate Chips and stir again until thoroughly distributed.
- 3) Add in oil, vanilla, and milk, stirring to thoroughly moisten all ingredients.
- 5) Let rest for aprox. half an hour while preheating oven to 350 degrees F.
- 6) line baking sheets with parchment (or grease).
- 7) Scoop dough with large ice cream/cookie scoop and drop onto prepared baking sheet. Flatten each cookie.
- 8) bake for about 25-30 minutes or until firm. Allow to cool on the baking sheet for 5 minutes before removing to a flat surface to cool completely.
- Note: Prep time does not include dough "rest".
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