Maple-Oatmeal Cookies for Breakfast?

Maple-Oatmeal Cookies with Golden Raisins

You might consider these Maple-Oatmeal Cookies breakfast cookies. They’re reminiscent of your favorite granola.

These moist-centered, crisp-edged Maple-Oatmeal Cookies are perfectly flecked with nubby oats– plus I’ve added chewy, extra-large golden raisins and a hint of maple syrup. With a list of ingredients like that I can see where these would indeed make a great start to the morning. In fact anything you’d consider stirring into a bowl of warm oatmeal would make a perfect substitution here. Don’t have raisins? Use dried apples. Is cinnamon too strong? Try nutmeg instead.

However, I have to admit, I find the idea of breakfast cookies a little foreign. In fact I’d put breakfast cookies in the same category as breakfast salads. They’re both just a little too cute. They seem like something marketing geniuses thunk up. However, to be fair to fans of breakfast cookies and good morning salads (as well as any marketing geniuses out there), I will say that I could get into the idea of a breakfast cookie if these treats were winking up at me each day.

Besides, I’ve been reading a lot about the benefits of sweets for breakfast. It may have started with the Nicholas Bakalar article in the The New York Times proclaiming that eating dessert for breakfast might help a person lose weight. The idea being if you satisfy the sweet-tooth first thing in the morning you’re less likely to overindulge as the day wears on. Hmm. Sounds reasonable, I guess. Still, I don’t totally buy it. There’s far too much evidence proving that sugary sweets in the morning are a surefire way to crave a nap by noon. Still, there are plenty of sweets that are readily accepted as breakfast foods: coffeecake, donuts, anything smothered in syrup. So why not cookies? After all, I bet there’s a heck of a lot less sugar in these Maple-Oatmeal Cookies than there is in most bowls of cereal.

Despite the dietary myths and legends about breakfast, one thing is an absolute in my world. Cookies are a treat. I like cookies best as a break from the routine of the day. But you’ll have to decide for yourself. Are these Maple-Oatmeal Cookies for breakfast? Or are they an afternoon snack? You’d better decide quickly, once they’re in the cookie jar the real the challenge is not eating them for both breakfast and a snack. I wonder if any scientists have weighed in on that idea? GREG

Maple-Oatmeal Cookies with Golden Raisins

Oatmeal Cookies with Golden Raisins and Maple Syrup 

Print This Recipe Total time Yield 15Published
oatmeal cookies


  • 3/4 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter (at room temperature)
  • ½ cup brown sugar
  • 1 large egg
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup golden raisins
  • 1 cup chopped walnuts


Set the oven racks in the top and center positions. Preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.

In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon; set aside. In a separate mixing bowl, use an elecrtic mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg, maple syrup, and vanilla, beating again with the electric mixer until well-combined. 

Turn the mixer to low speed and slowly add the dry ingredient mixture in 2 additions. Beat until barely combined. Do not over-mix. Turn the mixer off and scrape the beaters clean, fold in the oats, raisins and walnuts using a rubber spatula until just combined.

Place leveled scoopfuls from a 1½-inch ice cream scoop onto the prepared pans, about 2‑inches apart. Bake for 12 to 15 minutes, rotating the pans between racks halfway through baking, until the edges are set but the center is still fairly soft. Cool the cookies on the pans for about 7 minutes, then transfer the cookies to a wire rack to cool completely.