Oatmeal Cherry Breakfast Cookies
Prep Time
10 minutes
Cook Time
16 minutes


3 cups (750 ml) large flake oats
1 cup (250 ml) whole wheat flour
2 tsp (10 ml) ground cinnamon
1/2 tsp (2 ml) baking soda
1 large egg
1/3 cup (75 ml) butter, softened
3/4 cup (175 ml) brown sugar
1/4 cup (60 ml) milk
1 tsp (5 ml) almond extract
1/2 cup (125 ml) dried tart cherries
1/2 cup (125 ml) pumpkin seeds
Note: You can change the dried fruit (e.g. raisins, appricots) and seeds/nuts (e.g. walnuts, almonds) to your preference. You can also use vanilla extract instead of almond extract.


  1. Heat oven to 325F (160C) and line two large cookie sheets with parchment paper.
  2. In a medium bowl, stir together oats, flour, cinnamon and baking soda.
  3. In a large bowl, beat egg and whisk in the butter, sugar, milk and almond extract.
  4. Add the dry ingredients to the wet ingredients and stir just until moistened. Stir in cherries and pumpkin seeds.
  5. Drop scant 1/4 cup (60 ml) scoops of dough on pans.
  6. Bake about 16 minutes until golden at the edge and set in the middle.