12 Delicious Jumbo Breakfast Cookies Recipes

Breakfast just got a whole lot more exciting with these 12 Delicious Jumbo Breakfast Cookies Recipes! Perfect for those mornings when you’re craving something sweet yet wholesome, these cookies are packed with nutrients to kick-start your day. Whether you’re rushing out the door or savoring a slow morning, there’s a recipe here for every home cook in North America. Let’s dive into these irresistible treats that promise to make your mornings brighter!

Chocolate Chip Jumbo Breakfast Cookies

Craving a morning treat that combines the comfort of a cookie with the heartiness of breakfast? These Chocolate Chip Jumbo Breakfast Cookies are your answer, blending wholesome ingredients with indulgent chocolate chips for a perfectly balanced start to your day.

Ingredients

• 2 cups of old-fashioned oats
• 1 cup of whole wheat flour
• A pinch of salt
• 1 tsp of baking soda
• A couple of dashes of cinnamon
• 1/2 cup of melted coconut oil
• 1/2 cup of maple syrup
• A splash of vanilla extract
• 1 egg
• 1 cup of dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, whole wheat flour, salt, baking soda, and cinnamon until well combined.
3. In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cookies, so stop when you no longer see dry flour.
5. Fold in the dark chocolate chips evenly throughout the dough.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each cookie slightly with the back of the measure for even baking.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a delightful contrast of crispy edges and chewy centers, with bursts of molten chocolate in every bite. Serve them warm with a glass of cold milk for a breakfast that feels like dessert, or pack them for an on-the-go energy boost.

Peanut Butter Jumbo Breakfast Cookies

Breakfast just got a whole lot more exciting with these Peanut Butter Jumbo Breakfast Cookies, a delightful twist on the morning routine that combines the heartiness of breakfast with the convenience of a grab-and-go treat. Perfectly balanced with rich peanut butter and wholesome oats, these cookies are designed to energize your day with every bite.

Ingredients

• 1 cup of creamy peanut butter
• 1/2 cup of packed brown sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1 1/2 cups of old-fashioned oats
• 1/2 tsp of baking soda
• A pinch of salt
• A handful of chocolate chips (because why not?)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Tip: For extra fluffy cookies, ensure your eggs are at room temperature before adding.
5. Fold in the oats, baking soda, and salt until just combined.
6. Gently mix in the chocolate chips, being careful not to overwork the dough.
7. Tip: If the dough feels too sticky, let it chill in the fridge for 10 minutes for easier handling.
8. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Flatten each cookie slightly with the back of a spoon or your fingers.
10. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
11. Tip: For perfectly round cookies, use a round cookie cutter to scoot the edges right after baking.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love the chewy texture and the way the peanut butter flavor shines through, making these cookies a morning favorite. Try serving them warm with a drizzle of honey or alongside a cold glass of milk for an extra special touch.

Oatmeal Raisin Jumbo Breakfast Cookies

Delightfully hearty and satisfying, these Oatmeal Raisin Jumbo Breakfast Cookies are the perfect blend of wholesome and indulgent, offering a nutritious start to your day with the comforting sweetness of raisins and the rich, toasty flavor of oats.

Ingredients

• 1 1/2 cups of old-fashioned oats
• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 teaspoon of baking soda
• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 large egg
• A splash of vanilla extract
• 3/4 cup of raisins
• A couple of tablespoons of milk, if needed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the oats, flour, salt, and baking soda. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just incorporated. If the dough seems too thick, add a tablespoon of milk at a time until it comes together.
6. Fold in the raisins evenly throughout the dough.
7. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Tip: For uniformly shaped cookies, gently flatten each mound with the back of a spoon.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to set as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a delightful chewiness with a slightly crisp edge, packed with the natural sweetness of raisins and the nutty depth of oats. Serve them warm with a drizzle of honey or alongside your morning coffee for an extra special treat.

Banana Nut Jumbo Breakfast Cookies

Morning light pours through the kitchen window, casting a golden glow on the counter where these Banana Nut Jumbo Breakfast Cookies come to life—a wholesome start to any day, packed with the comforting flavors of ripe bananas and toasted nuts, all nestled in a soft, chewy cookie that’s as nourishing as it is delicious.

Ingredients

• 2 cups of mashed ripe bananas (about 4 medium)
• A generous 1/2 cup of creamy almond butter
• A splash of vanilla extract
• 1/4 cup of maple syrup
• 2 cups of old-fashioned oats
• A couple of handfuls of chopped walnuts
• A pinch of salt
• 1/2 tsp of cinnamon
• 1/4 tsp of baking soda

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, almond butter, vanilla extract, and maple syrup until well combined.
3. Tip: For an extra smooth mixture, warm the almond butter slightly before adding.
4. Stir in the oats, chopped walnuts, salt, cinnamon, and baking soda until everything is evenly incorporated.
5. Tip: Toast the walnuts beforehand to enhance their flavor and add a delightful crunch.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon or your fingers, as they won’t spread much during baking.
8. Bake for 15-18 minutes, or until the edges are golden and the tops are set.
9. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this helps them firm up.

Golden and fragrant, these cookies boast a tender interior with a slight chew, punctuated by the crunch of walnuts and the subtle sweetness of banana. Serve them warm with a drizzle of almond butter for an indulgent breakfast or pack them for a midday energy boost.

Blueberry Almond Jumbo Breakfast Cookies

Morning light pours through the kitchen window, casting a golden glow on the counter where these Blueberry Almond Jumbo Breakfast Cookies await. Perfectly portable and packed with flavor, they’re a morning game-changer, blending the sweetness of blueberries with the nutty crunch of almonds in every bite.

Ingredients

• 1 1/2 cups of rolled oats
• 1 cup of almond flour
• 1/2 cup of maple syrup
• 1/4 cup of coconut oil, melted
• A splash of vanilla extract
• A couple of eggs
• 1 cup of fresh blueberries
• 1/2 cup of sliced almonds
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats and almond flour together until well combined.
3. Add the maple syrup, melted coconut oil, vanilla extract, and eggs to the bowl. Stir until the mixture is smooth and cohesive.
4. Gently fold in the fresh blueberries and sliced almonds, being careful not to crush the berries.
5. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
6. Bake for 18-20 minutes, or until the edges are golden brown and the centers are set.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Crunchy on the outside yet tender within, these cookies offer a delightful contrast of textures. The burst of blueberries against the earthy almonds makes each bite a discovery. Serve them warm with a dollop of Greek yogurt for an extra touch of indulgence.

Pumpkin Spice Jumbo Breakfast Cookies

Venturing into the realm of breakfast cookies, these Pumpkin Spice Jumbo Breakfast Cookies are a delightful twist on morning routines, blending the warmth of autumn spices with the convenience of a grab-and-go meal. Perfectly balanced between nutritious and indulgent, they’re a testament to the joy of baking with seasonal flavors.

Ingredients

• 2 cups of rolled oats
• 1 cup of pumpkin puree
• 1/2 cup of maple syrup
• 1/4 cup of coconut oil, melted
• a couple of eggs
• a splash of vanilla extract
• 1 tbsp of pumpkin pie spice
• 1/2 tsp of baking soda
• a pinch of salt
• 1/2 cup of chopped walnuts
• 1/2 cup of dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, pumpkin pie spice, baking soda, and salt until well combined.
3. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the chopped walnuts and dark chocolate chips.
5. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon.
6. Bake for 15-18 minutes, or until the edges are golden and the tops are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How these cookies turn out is nothing short of magical—soft and chewy with a hint of crunch from the walnuts, and bursts of chocolate in every bite. Serve them warm with a dollop of Greek yogurt or alongside your morning coffee for an extra special treat.

Apple Cinnamon Jumbo Breakfast Cookies

Brimming with the cozy flavors of autumn, these Apple Cinnamon Jumbo Breakfast Cookies are a delightful way to start your day. Perfectly spiced and packed with wholesome ingredients, they’re a guilt-free indulgence that feels like a warm hug in cookie form.

Ingredients

• 2 cups of old-fashioned oats
• 1 cup of whole wheat flour
• A pinch of salt
• 1 tsp of baking soda
• 2 tsp of ground cinnamon
• A couple of dashes of nutmeg
• 1/2 cup of melted coconut oil
• 1/2 cup of maple syrup
• A splash of vanilla extract
• 1 large egg
• 1 cup of finely diced apple
• 1/2 cup of chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the oats, flour, salt, baking soda, cinnamon, and nutmeg.
3. In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apple and chopped walnuts.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon or your fingers.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: These cookies are wonderfully soft with a chewy texture, bursting with the sweet-tart flavor of apples and the warmth of cinnamon. Enjoy them with a dollop of Greek yogurt for a balanced breakfast or as a midday snack with a cup of tea.

Cranberry Orange Jumbo Breakfast Cookies

Venturing into the realm of morning delights, these Cranberry Orange Jumbo Breakfast Cookies offer a harmonious blend of tart and sweet, wrapped in a soft, chewy texture that promises to elevate your breakfast routine. Infused with vibrant citrus notes and dotted with juicy cranberries, they’re a testament to the joy of baking with seasonal flavors.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of rolled oats
• 1/2 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1 large egg
• 1 tsp of vanilla extract
• Zest of 1 orange
• 1/2 cup of dried cranberries
• A splash of orange juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more easily.
4. Beat in the egg, vanilla extract, and orange zest until well combined.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated. Tip: Overmixing can lead to tough cookies.
6. Fold in the dried cranberries and a splash of orange juice for extra moisture.
7. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden and fragrant, these cookies boast a delightful contrast between the chewy oats and the bursts of cranberry. Serve them warm with a dollop of Greek yogurt for a breakfast that feels indulgent yet wholesome.

Double Chocolate Jumbo Breakfast Cookies

Yearning for a morning treat that marries indulgence with convenience? These Double Chocolate Jumbo Breakfast Cookies are your answer, blending the rich, decadent flavors of cocoa and chocolate chips into a hearty, grab-and-go delight.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of cocoa powder
• 1 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar
• 1/4 cup of granulated sugar
• 1 large egg
• 2 tsp of vanilla extract
• 1/2 cup of milk
• 1 cup of rolled oats
• 1 cup of chocolate chips
• A handful of chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the rolled oats, chocolate chips, and nuts if using. Tip: Don’t overmix to keep the cookies tender.
7. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten slightly with the back of a spoon for even baking.
8. Bake for 12-15 minutes, or until the edges are set but the centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in chocolatey goodness with a satisfying chew from the oats, these cookies are perfect paired with a cold glass of milk or crumbled over yogurt for a breakfast twist.

Coconut Macadamia Jumbo Breakfast Cookies

Whisking together the rustic charm of homemade cookies with the luxurious flavors of the tropics, these Coconut Macadamia Jumbo Breakfast Cookies are a delightful way to start your day. Packed with wholesome ingredients and a hint of sweetness, they’re as nourishing as they are indulgent.

Ingredients

• 2 cups of rolled oats
• 1 cup of all-purpose flour
• 1/2 cup of shredded coconut
• 1/2 cup of chopped macadamia nuts
• 1/2 cup of brown sugar
• 1/4 cup of honey
• 1/2 cup of melted coconut oil
• A splash of vanilla extract
• A couple of eggs
• 1 tsp of baking soda
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, all-purpose flour, shredded coconut, chopped macadamia nuts, brown sugar, baking soda, and salt until well combined.
3. In another bowl, whisk together the honey, melted coconut oil, vanilla extract, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cookies tender.
5. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten slightly with the back of a spoon for even baking.
6. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these cookies boast a chewy texture with a crispy edge, while the macadamia nuts add a buttery crunch. Enjoy them with a cup of coffee for a breakfast that feels like a treat, or pack them for a midday snack that’ll transport you to the islands.

Maple Bacon Jumbo Breakfast Cookies

Whisking together the comfort of breakfast with the indulgence of dessert, these Maple Bacon Jumbo Breakfast Cookies are a delightful twist on morning routines. Perfectly balanced with smoky bacon and sweet maple, they’re a gourmet start to any day.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of rolled oats
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar
• 1/4 cup of maple syrup
• 1 large egg
• 1 tsp of vanilla extract
• 6 strips of bacon, cooked crispy and crumbled
• 1/2 cup of chopped walnuts
• A splash of milk, if needed

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, oats, baking soda, and salt.
3. In another bowl, cream the butter and brown sugar until fluffy, then beat in the maple syrup, egg, and vanilla.
4. Gradually mix the dry ingredients into the wet until just combined. Tip: Overmixing leads to tough cookies.
5. Fold in the bacon and walnuts. If the dough is too thick, add a splash of milk.
6. Scoop 1/4 cup portions of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Savory meets sweet in these cookies, with a chewy texture and bursts of smoky bacon. Serve them warm with a drizzle of maple syrup for an extra decadent touch.

Lemon Poppy Seed Jumbo Breakfast Cookies

Brightening up your morning routine, these Lemon Poppy Seed Jumbo Breakfast Cookies blend zesty citrus with the subtle crunch of poppy seeds, all wrapped in a soft, cake-like cookie that’s as nourishing as it is delightful.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• A pinch of salt
• 1 tbsp of poppy seeds
• The zest of 2 lemons
• 1/2 cup of unsalted butter, softened
• 1 large egg
• 1/4 cup of milk
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the egg, then stir in the milk and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For even baking, rotate the baking sheet halfway through.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

These cookies boast a tender crumb with bursts of lemon and a slight crunch from the poppy seeds. Serve them warm with a dollop of Greek yogurt for a breakfast that feels indulgent yet wholesome.

Conclusion

Whether you’re craving a sweet start to your day or a hearty snack on the go, these 12 Jumbo Breakfast Cookies recipes are sure to delight. Packed with wholesome ingredients and endless flavor combinations, there’s something for everyone. We’d love to hear which recipe becomes your morning favorite—don’t forget to leave a comment and share the love by pinning this article on Pinterest. Happy baking!