Breakfast cookies are a staple at the Bayou House, and we make them almost every other week. They’re not just for breakfast! They make an excellent after-school snack too. This version uses butterscotch morsels and cinnamon for a delicious fall flavor.
I took my Chocolate Chip Breakfast Cookies and adapted the recipe. This one is not as simple, but we are all obsessed with this version.
To make the cookies, preheat the oven to 350. Combine the ingredients in a bowl, and mix them together. Use a cookie scoop to place cookies on a parchment-lined baking sheet.
These cookies do not spread, so press them gently before baking for 15-18 minutes. They will last in the refrigerator for about a week (or about two days if you’re in the Bayou House), or you can store them in the freezer for longer. If you want to reheat them, they are best warmed in the toaster oven!
Below is a printable PDF version of this recipe:
Let me know if you try making this! I’d love to know which version is your favorite.
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Thank you for sharing!