Jumbo Breakfast Cookies

Ingredients and Weight:

• 1 cup (227 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (227 grams) packed light brown sugar
• 1/2 cup (1 stick, 113 grams) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120 grams) rolled oats
• 1 cup (100 grams) chopped walnuts
• 1/2 cup (60 grams) dried cranberries
• 1/2 cup (50 grams) mini chocolate chips

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats, walnuts, cranberries, and chocolate chips.
5. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-20 minutes, or until golden brown and set in the center.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 300
• Fat: 15 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Large, soft-baked cookies
• Chewy and flavorful
• Packed with wholesome ingredients like oats, nuts, and fruit
• Perfect for a hearty breakfast or brunch

User Comments:

• "These breakfast cookies are so delicious and filling! They're the perfect grab-and-go breakfast for busy mornings."
• "I love the combination of flavors in these cookies. The cranberries and chocolate chips add a nice sweet and tart contrast."
• "These cookies are also a great way to use up leftover oats and nuts. They're a great way to reduce food waste."

Special Precautions and Tips:

• If you don't have parchment paper, you can grease the baking sheet with butter or cooking spray.
• Let the cookies cool completely before storing them in an airtight container. They will keep for up to 3 days at room temperature or 1 week in the refrigerator.
• To freeze the cookies, place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.