Oatmeal Breakfast Cookies

These chewy oatmeal cookies are filled with tons of rolled oats, brown sugar, 2 different kinds of chocolate chips, craisins, pumpkins seeds, cinnamon and a taste of maple syrup!

INGREDIENTS

1 cup softened Butter or Margarine

¾ cup White sugar

¾ cup Brown Sugar

2 Eggs

2 tsp Maple Syrup

1 tsp Vanilla Extract

1 ½ cups Unbleached Flour

2 1/2 cups Rolled Oats

2 tsp Cinnamon

1 tsp Baking Soda

1 tsp Salt

Additions: 1 cup Semi Sweet Chocolate chips, ¼ cup Craisins, ¼ cup Pumpkin Seeds, ¼ cup White Chocolate chips

INSTRUTIONS

Begin by preheating oven to 350F. Then using an upright mixer or handheld mixer, cream the until smooth and fluffy. Adding in both sugars and mixing until completely combined. Next adding in the eggs, one at a time scraping the bowl in between. Now you may also add in the maple syrup and vanilla extract, mixing for another minute until smooth.

In a medium sized bowl measure out the flour, rolled oats, cinnamon, baking soda & salt and stir to combine. Now you can add the dry mixture a bit at a time into the wet mixture, mixing until combined. Finally you can add in the additions! Mixing again until the batter is completely combined.

Prepare two baking sheets covered in parchment paper, then using a metal cookie baller or a tablespoon to create cookie balls and place on baking sheet leaving about 1 inch between cookies balls (instead of doing 12 cookies at a time I do 9 on a tray as they cookie expand quite a bit), once the cookies sheet is full, press down lightly on each cookie ball until slightly flattened. Bake for 12 minutes until golden and fragrant, remove tray from oven and let the cookies cool on the baking pan before