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  • Mary Kay

Oatmeal Grab and Go Breakfast Cookies – Bacon and Maple Syrup make them even better for breakfast at home!

Take advantage of the oatmeal, dried fruit and flavorful chocolate chips in these delicious cookies for a grab and go breakfast. These Oatmeal Grab and Go Breakfast Cookies are so easy to eat on the go – in the car, on the bus, on the subway or on your early morning walk with the dogs!

Enjoy them in the XL size with lots of dried fruit and oatmeal in place of a small breakfast or try the smaller size just to hold you over until you have time for a full meal.

Bake them ahead and freeze or plastic bag them on the kitchen counter for convenient grab and go in the morning.

Don't like regular raisins? Use Golden Raisins. They are not bitter like regular raisins. I love them in cookies and they are great for snacking, too!

Turn the large cookie into a full sit-down meal. If you have a couple extra minutes to savor your breakfast, add crisscrossed bacon strips and a drizzle of maple syrup on top. Add a couple fresh strawberries and a cold glass of milk or cup of coffee and you have a well balance breakfast. Now you’re ready to face the day! MMMM…mmm…mmm! 

These Oatmeal Grab and Go Breakfast Cookies are as easy as making chocolate chip cookies. The cookie dough recipe is pretty similar. And you can create some delicious toppings and garnishes to give yourself some variety if you eat these every day. Eat them sans topping or add maple frosting with dried fruit on top. Change it up every couple of days with an assortment of suggested toppings.

You can even cut back on the fat in the cookie recipe by subbing a mashed banana for the ½ cup of shortening.


This recipe makes 24 XL Oatmeal Grab and Go Breakfast Cookies or 48 smaller ones, depending on the size cookie scoops you use.


Preheat the oven to 350F degrees.


Prepare your baking pans:

Spread parchment paper over each baking pan to keep the cookies from sticking and to make clean up much easier.


Gather up the Ingredients:

½ C Shortening, white (or ½ C mashed banana)

½ C Butter, soft

½ C Sugar

¾ C Brown sugar

2 Eggs

1 T Vanilla extract

2 C Flour

1 t Baking soda

1 t Cinnamon, ground

2 t Cornstarch

½ t Salt

1 C Raisins, golden

1 C Chocolate chips, semi-sweet or dark chocolate

½ C Cranberries, dried

2 ½ C Oats, old-fashioned 

Gather up the garnishing Ingredients:

Golden raisins, dried cranberries, chocolate chips -all or some.

Maple Pecan Granola bits (optional)


Make and Bake:

-With an electric mixer, beat the shortening, butter and sugars together on medium speed until light and fluffy.

-Beat in the eggs, one at a time, to combine well.

-Beat in the vanilla extract to combine.

-Sift in the flour, baking soda, cinnamon, salt and beat on low speed until well combined.

-Beat in the old-fashioned oatmeal until well combined, on low speed.

-Stir in the golden raisins, chocolate chips, dried cranberries until well combined. Be sure to add golden raisins, especially if you don't care for regular raisings. Goldens are not bitter like regular raisins are. I love them for snacking!

-Cover and refrigerate the cookie dough for one to two hours to help moisten the old-fashioned oatmeal.

-Using a 2-3 tablespoon cookie scoop, form 24 cookie dough balls and place on parchment paper lined baking sheets, about 2 inches apart to allow for spreading.

-To make smaller cookies, us a 1-2 tablespoon cookie scoop.

-Bake at 350F for 10-15 minutes. I check them at the 10-minute mark to rotate my pans. Bake a couple minutes less for smaller cookies.

-They will be lightly golden around the edges when done.

-Take them out of the oven and allow to set on the baking pans for 10 minutes so they continue to bake on the inside. Do not overbake.

-Allow the cookies to cool completely before adding garnish on top.

-Serve with bacon, maple syrup and fresh strawberries for a delicious breakfast.



-Store these delicious cookies in an airtight container at room temperature for up to 5 days.

-Refrigerate the cookies in an airtight container for up to 7 days.

-Freeze the baked cookies in an air tight container for up to a month.

-If you like fresh baked cookies, freeze the cookie dough balls. I freeze them for an hour on parchment paper lined pans. Then toss them into sealable plastic bags for up to a month, with a label including the above baking instructions. That way, when you’re ready to bake, you don’t need to search for the recipe. When you’re ready to bake, grab the amount you want and thaw in an airtight container in the refrigerator overnight. Or, place the cookie dough balls on a parchment paper lined baking pan for 20 minutes. Bake them according to above directions. Yum!


Savor the flavors of the dried fruit, Oatmeal Grab and Go Breakfast Cookies while you’re on the way to work, school or just enjoying an early morning walk. They’re also delicious as a snack after school or work. However you enjoy these delicious Oatmeal Breakfast Grab and Go Cookies, “Bake your own Memories!”




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