Oatmeal Craisin Breakfast Cookies

These healthy breakfast cookies are a treat for kids that you don’t have to feel guilty about! Serve them with a side of fruit for a delicious breakfast that everyone will love. Don’t forget the tall glass of icy cold milk!

oatmeal craisin breakfast cookies recipe

You know how some foods just belong together?

Peas and carrots. Chocolate and peanut butter. Chicken and waffles (what? Surely I’m not the only one?).

But most of all? Cookies and milk.

Cookies and milk are the treat that pretty much everyone can agree on. There is simply no way to go wrong with a big, warm coookie and a tall glass of icy cold milk!

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I’m teaming up with National Milk Mustache “got milk?”® Campaign to help spread the word about healthy breakfasts. Did you know that  85% of Americans fall short of milk recommendations? Use MyPlate as your guide and include lowfat and fat free milk at breakfast to help close the gap between actual and recommended milk consumption. Visit TheBreakfastProject.com for more tips and recipes to build a better breakfast plate that follows MyPlate, getting you closer to meeting recommended daily milk intake as outlined by the US Dietary Guidelines.

I couldn’t help but think that milk and cookies would be a perfect way for all of us to increase our milk intake! Milk (including fat free or low fat milk – we’re a 2% milk family here!) is a breakfast powerhouse! It’s packed full of nine essential nutrients, including high quality protein. Even on those days when all my kids are getting is cold cereal, they’re also getting lots of nutrition and protein from the milk in their bowls – and of course they slurp up the milk when they finish the cereal!

oatmeal breakfast cookies recipe

Another fun fact: Research shows that milk drinkers and breakfast eaters tend to have more nutritious diets and be leaner than non-milk drinkers and breakfast skippers. I think that’s a pretty good reason to grab a big ol’ plate of these breakfast cookies and start dunking them in your milk, am I right?

These cookies are packed full of whole grains and dried cranberries. I replaced the sugar with honey for a healthier cookie and added in a bit of white chocolate chips to keep the kids happy. If you need a little protein with your breakfast, you’ll get that covered with the 8 ounce glass of milk you serve alongside these! Each 8 ounce glass of milk has 8 grams of high-quality protein – that’s more protein than you get from an egg!

oatmeal cranberry breakfast cookies

Fun fact #3: Not all protein sources are created equal. Milk protein is a high-quality protein.

I was pretty hesitant about serving these to my kids. I mean, let’s be real. Most of my cookie recipes are full of sugar and chocolate and even marshmallow fluff! These cookies were a much more healthy take and I didn’t know how they’d react.

I totally didn’t need to worry, because they were too busy inhaling the cookies to notice that these were a bit healthier than their average cookie! Add a side of fruit and glass of milk for a tasty breakfast that the kids will love!

Before you hit up the recipe, stop by and sign up for the #MyMilkMyPlate Twitter Party with Kitchen PLAY! And be sure to stop by Kitchen PLAY for lots of other delicious breakfast recipes that are full of good for you things!

oatmeal cranberry breakfast cookies recipe

Oatmeal Craisin Breakfast Cookies


1/2 cup butter, room temperature
1/2 cup honey
1 egg
1 teaspoon vanilla extract
2 cups quick cooking oats
3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup Craisins or raisins
1/4 cup white chocolate chips (dark would be nice too)


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and honey. Beat in the egg and vanilla until well combined.
In a small bowl, combine the oats, flour, baking soda, salt, and cinnamon.
Slowly beat the dry ingredients into the wet until well combined.
Stir in the craisins and chocolate chips.
Use a medium cookie scoop to drop balls of dough 1 inch apart on the cookie sheet.
Bake for 8 minutes. Let cool for 5 minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container.

This post has been sponsored by the National Milk Mustache “got milk?”® Campaign. As always, all opinions are my own.