Orange Oat Breakfast Cookies

A satisfyingly thick breakfast cookie, filled with chewy oats and a bright citrus flavor, drizzled with a sweet orange glaze.

These deliciously thick and chewy oat cookies were my first attempt at a breakfast cookie. I wanted to bake something easy and festive for the month of March, specifically something tied to Ireland in preparation for St Patrick's Day. I found a recipe from an old volume of Bake From Scratch, called Glaze Oat Cookies. Then I tweaked the recipe a bit and viola! These taste like Nature Valley Oatmeal Squares to me, but more flavorful and thicker, like a biscuit. Fun fact, in Ireland, they actually call these biscuits!

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Orange Oat Breakfast Cookies

Makes 12 cookies*

Cookie Ingredients

• 1/2 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 2 tbsp light brown sugar, packed

• 1/2 tsp orange zest, packed

• 1/2 tsp pure vanilla extract

• 1 1/4 cups old-fashioned oats

• 1 cup all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/8 tsp kosher salt

Orange Glaze Ingredients

• 3/4 cup confectioners sugar

• 1 1/2 tbsp sour cream

• 1/2 tbsp + 1/2 tsp fresh orange juice

Instructions

1. Preheat your oven to 350 degrees. Line your baking pan with parchment paper.

2. In a large bowl, add the oats, flour, baking powder, salt and kosher salt. Mix to combine.

3. In the bowl of a stand mixer, add the softened butter, sugar, brown sugar, orange zest and vanilla. Mix the wet ingredients on medium speed until creamy.

4. Scrape don the bowl and add the dry ingredients to the wet mixture. Mix on low speed until just combined.

5. Scoop the dough unto your parchment paper lined baking sheet.

6. Press the dough balls to about 3/4 inch thickness, and smooth any cracks or edges along the top and sides.

7. Bake in the oven at 350 degrees for 10-12 minutes. A toothpick inserted into the middle of a cookie should come out clean.

8. Remove cookies from the oven and allow them to cool on the pan for 2 minutes.

9. Transfer to a cooling rack and allow them to cool completely.

10. Combine the orange glaze ingredients and drizzle it across the cookies.

Notes

• *Using a 2.5 tbsp cookie scoop (medium) should yield about 12 cookies.

• I like to use a 3.5 tbsp scoop for these cookies, which yields about 5 cookies.

• Be sure to add the wet ingredients first, then add all the dry.

• You don't have to use a stand mixer, I just find it easier than using a hand mixer or mixing everything by hand.

Photos