Breakfast Cookies

By Rachel Cooks

Ingredients

¼ cup unsalted butter, softened
â…" cup packed brown sugar
½ cup whole milk plain Greek yogurt ((see note))
½ cup mashed ripe banana ((1 large banana))
2 large eggs
1 teaspoon pure vanilla extract
2 cups whole wheat flour ((can substitute white whole wheat flour or all-purpose flour, or a mix))
1 ½ cups quick oats ((see note))
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups mix-ins, such as chocolate chips and chopped walnuts ((see note for more mix-in ideas))

Prep Time15mins
Cook Time20mins
Servings22

Instructions

Position two oven racks evenly near the center of the oven. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silpat baking sheets.

Add butter and brown sugar to a large mixing bowl. Using a hand mixer, beat until the mixture is smooth and creamy.

Add yogurt, mashed banana, eggs and vanilla to the mixing bowl; mix well until fully combined.

To the top of the wet ingredients, add the flour, oats, baking soda, baking powder, and salt. Lightly mix together before stirring into wet ingredients until just combined.

Fold the mix-ins into the cookie dough, stirring until they’re evenly distributed.

Using a large cookie scoop (3 tablespoons), scoop cookie dough onto prepared baking sheets about 2 inches apart.

Bake for 19 to 20 minutes or until cookies are set and golden brown. You can bake both sheets at the same time or bake the cookies in batches, if you prefer.

Cool the cookies on the baking sheets for 5 to 10 minutes before transferring them to a cooling rack. Cool completely before storing in an airtight container.