Chocolate Coconut Oatmeal Breakfast Cookies with Peanut Butter and pecans-the perfect way to start off your day!
Cookies for breakfast? Oh yeah baby, you heard me. Why not. I remember going on a big family vacation with my sister years ago and she let her kids have Rice Krispie Treats for breakfast.
Why not, they’re made from cereal. I started looking at my sister in a whole new light that day. After all, she had 3 kids, I only had 2 at the time. Looking back now, she was on to something.
My kids are up before I am. My son and older daughter are out of the house to catch the bus for school before I’m out of bed. Now don’t go thinking I’m a horrible mother. My son catches the bus at 6:10 and my daughter at 6:15.
My hubby is the morning person. He’s the one up at 4 am, without an alarm clock. He makes sure they’re up and showered in time. I’m awake, I’m just sitting in bed drinking my coffee and watching the morning news.
It’s one of my quiet times. The youngest will usually come in and sit with me (a little cuddle time) before she heads off to catch the bus at 7:10.
Needless to say, they don’t get eggs and bacon for breakfast on school days. We do breakfast for dinner and on weekends we’ll make something special like Cinnamon Rolls or Monkey Bread. No, breakfast on school days needs to be grab and run. I usually have muffins in the freezer for them to grab or granola they can put in a baggie to munch on.
Sometimes you need to change things up a little. And when that change includes a little chocolate? You know it’s a change for the better.
Theses cookies are full of good stuff. Oatmeal, pecans, coconut, bittersweet chocolate, peanut butter. Not overly sweet, full of flavor and they’re sturdy. They won’t crumble up from a little toss in the book bag. Much better than a silly Rice Krispie Treat.
Chocolate Coconut Oatmeal Breakfast Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 1/4 cup granulated sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned oats
- 1 cup chopped pecans (or other favorite nut)
- 1 cup shredded coconut
- 1 1/2 cups bittersweet chocolate chips
Instructions
- Cream butter and peanut butter. Add in sugar and beat for 5 minutes. Add in egg, water and vanilla, cream until well combined. Stir in flour, baking soda and salt. Mix in oats, chopped nuts and coconut. Fold in chocolate chips.
- Drop by heaping tablespoon (I use a medium cookie scoop) about 3 inches apart on ungreased baking sheet. Bake in a preheated 375 degree oven for 10-12 minutes. Let cool on baking sheet for 5 minutes then remove to racks to cool completely. These freeze well.
Notes
recipe source ChocolateChocolateandmore.com
Jocelyn says
I want to come have breakfast with you:-) Love that you make yummy breakfast cookies for your kids. Although your sister was totally on to something…I can get behind krispie treats for breakfast because after all it is cereal!!!
Karly Campbell says
I’ll be there for breakfast. 6am okay? Or do we sleep in at your house?
Thanks for linking up to What’s Cookin’ Wednesday!
Erin @ Dinners, Dishes, and Desserts says
I am all over cookies any time I can get them – these look yummy, and like I wouldn’t feel like a horrible mom for giving one to my son in the morning 🙂
Anonymous says
Do you happen to know the nutritional values of these delicious-looking yummies? My hubby is diabetic. Thanks.
Cake Duchess says
That’s so nice that hubs lets you enjoy your coffee and a little quiet time in the morning. Those are early buses to catch and these are the perfect breakfast cookies. I want one now for dessert with a hot cup of tea!
Erin D. says
I eats sweets at every meal so I’m all for these! 🙂 I love how thick they are.
Daniela @ FoodrecipesHQ says
I’d love to improve my baking skills. Especially because after baking I’d love to bite such a tasty cookies. Need to make this recipe! Great blog you’ve got, by the way 🙂
Dina says
this sounds like a great oatmeal cookie!
Tosha says
I was so excited to find this recipe, but when I went to make them, I got all the way to the end and realized there was no sugar in them. I thought that seemed weird so I reread the instructions several times and there is no mention of when to add in the sugar that is listed in the ingredients. It does mention butter twice, which I’m guessing is where the mistake is. I just sprinkled some sugar in and hoped for the best. Needless to say, they didn’t turn out very good at all and I’m really disappointed.
Joan says
Tosha, I’m so sorry you had trouble with the recipe, It should show you 1/2 cup butter, 1/2 cup peanut butter and 1 1/4 cup sugar. You are right, in my directions I do cream the butter and then add the butter again, I’ll get that corrected. I hope you’ll try and make these again, honestly, they are wonderful.
Renee says
Yes, yes, and yes to cookies for breakfast!!
P.J. Cimorelli says
I just luv the ingredients in your recipe. could you tell me if the cookie is a soft cookie or a nice crunchy cookie? I cant wait to try them for my xmas cookie tray. Happy Baking <3
Joan Hayes says
These are a hard, crunchy cookie PJ, enjoy!
P.J. Cimorelli says
OMG! this will be my “FAV” cookie, thanx for sharing! <3
Yvonne Nordeen says
I made these cookies yesterday and they are the best thing since sliced bread!!! Love them anytime!! I enjoy a lot of the recipes
you have posted. Thanks again!!! Joy in Jesus.
Joan Hayes says
So glad you enjoyed them!
Kara Hosman says
Do these have to have the coconut? I’m allergic. It sounds great though.
Joan Hayes says
Certainly not, you can leave the coconut out, add more nuts or chocolate chips, make it your own! Enjoy!
Kara Hosman says
Thanks, I might try adding dried cranberries.
Beth G. Finn says
I made the breakfast cookies this morning (double batch) and I am here to say …………they are amazing. Thanks for sharing.
lisa (triplet mom) says
DELICIOUS. I Made these today, but instead of peanut butter I used Trader Joes Speculoos Butter.
Joan Hayes says
Great change up!
mariel says
Joan thabnks sooo much for the recipe! i have always loved homemade cookies, i actually made a very simple recipe with just oatmeal, sugar, butter & cinammon, but i made yours and i have to say they are the best oatmeal cookies ever! i did make a little changes in your recipe because i like very crunchy cookies so i avoid baking powder and used less flour, but i added more oatmeal and nuts. I made them three weeks ago for the first time and I’ve already made them 4 times. 😉
Kris says
Just made these and they are sooo good!! Mine came out crunchy on the edges but softish in the middle. Tasty!
Joan Hayes says
So glad you enjoyed them!
CTPassat says
I used cup of shaved bittersweet Belgian chocolate, coconut flakes, unsalted butter and, because I’m allergic to treenuts, 1/2 creamy, 1/2 chunky peanut butter.