Many people would balk at the idea of eating holiday cookies for breakfast, but this recipe might make you reconsider.
These double-the-oats oatmeal cookies are so jammed with oats — making them tender and wonderfully chewy and rich — that I’ve been known to take them on vacation just so I can enjoy a familiar breakfast. Because if you could enjoy your morning bowl of oatmeal in the form of a cookie, why not?
The inspiration for this cookie actually began with my dislike of raisins. Most oatmeal cookies are packed with raisins, which usually turns me off. So I wanted to create my own take on this classic cookie.
I started with a basic cookie dough made with creamed butter, then added twice as many oats as a traditional cookie. I also substituted dried cherries for the raisins. The result was a good cookie, but it wasn’t a great cookie. I wanted to be able to taste the individual ingredients, and I wanted a crispier texture.