Dessert For Breakfast: Overnight Oat Cookies

Stack of oatmeal and cranberry cookies on wood surface.

Who doesn’t love a warm and delicious cookie right out of the oven? These Overnight Oat Cookies are inspired by a popular breakfast, and they’re packed with nutritious ingredients. Not to mention, this treat is the perfect combination of chewy and soft, so they’re bound to melt in your mouth. It’s obvious this recipe is insanely yummy and incredibly easy to make, so let’s get started with the steps. Although, you may want to double everything because your family is going to be begging for seconds. Little do they know, you are packing in some wholesome foods into a sweet treat. It is the best of both worlds!

Here’s What You’ll Need:

  • 2 sticks (1 cup) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup granola
  • 1/2 cup unsalted nut of choice
  • 2 tablespoons seed of choice

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  1. Begin by placing your 2 sticks of butter into a mixer, and let them sit until softened. Next, add your 1 1/2 cup all-purpose flour, 1 tsp ground cinnamon, 1 tsp baking soda, and 3/4 kosher salt into a bowl. It’s time to whisk them together!
  2. Now, add both the dark brown sugar and granulated sugar into the mixture. Use your mixer to combine the ingredients at a medium-high speed until fluffy.
  3. Go grab your 2 eggs because that is your next step. Although, only add one at a time, waiting for the first to be fully mixed before adding the second. Next, scrape the sides of the bowl and give the ingredients one last beat before adding in your maple syrup and vanilla extract. Again, beat until combined! This should take about 1 minute.
  4. Next, add in your 1 1/2 cups of all-purpose flour and beat it into the mixture at low speed. Grab your 3 cups old-fashioned rolled oats, 1 cup of granola, 1/2 cup nuts (toasted and chopped if large), 2 tbsp seeds, and combine by stirring by hand.
  5. Cover your bowl with plastic tightly, and place it in the fridge. Allow it to sit for at least 8 hours or overnight, hence the title.
  6. Arrange two racks in your oven, dividing it into thirds, and preheat your oven to 350 degrees Fahrenheit.
  7. Line two baking sheets with parchment paper. Scoop the dough with a  1 1/2 inch wide cookie scoop or 24 portions. Make sure to arrange them 2 inches apart, leaving room for 12 on each baking sheet.
  8. You’re almost done! Now, bake for a quick 7 minutes. After, rotate the baking sheets from front to back. Let bake for another 5 to 7 minutes, allowing the bottoms of the cookies to lightly brown.
  9. You’re all done! Pull the deliciousness out of the oven, but let the cookies completely cool before indulging.

Do you have any leftovers? These cookies can be eaten up to three days after baking as long as they are stored in an airtight container. Now, enjoy! We hope you love these cookies as much as we do.

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