Oatmeal is one of my favorite things for breakfast. I especially love to fancy it up with dried fruit, honey, peanut butter, you name it! I made a bunch of oatmeal for myself and the kids, but found myself with about a cup’s worth of leftover oatmeal. I figured there had to be a way I could turn that into cookies. After a few rounds of testing, I am excited to share with you the recipe for Leftover Oatmeal Cookies.
These have a soft, fluffy texture on the inside. But, the crispy outside confirms their placement in the world of cookies. You can see I used fresh blueberries since that’s what I had on hand from the morning’s breakfast.
But, if you wanted to use dried berries or some other fruit, it’s totally up to you. But, whatever you do, don’t skip the lemon glaze! I am a huge fan of anything lemon and it adds a little zip of sweet/tart to make these extra crave-worthy. Too, it’s just an added touch of sweetness that these little nuggets need.
I also added some lemon zest to finish them off because it’s winter and we’ve got a ton of lemons coming off our tree in the backyard.
What’s your favorite oatmeal combo? I hope you enjoy these cookies and making them with your own oatmeal flair <3Print
Easy, light cookies made with leftover oatmeal, taking you from breakfast to snack time.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tsp almond extract
- 1 Tbs lemon juice
- 1 cup prepared (leftover) oatmeal
- 3/4 cup blueberries
- 1/2 cup powdered sugar
- 2 Tbs fresh lemon juice
- Preheat oven to 350F
- Combine flour, baking powder, cinnamon and salt in a large bowl, then set aside.
- Combine butter and brown sugar in another bowl and cream together with a hand mixer or stand mixer, then add in eggs, almond extract, and lemon juice and continue to mix until smooth.
- Add in oatmeal and continue to mix until smooth.
- Add the oatmeal mix to the flour until just combined (don’t overmix) and then fold in blueberries.
- Scoop a spoonful of the dough and form into a ball (don’t overpack) then place on a silpat on a cookie sheet and bake at 350F for 12 to 15 minutes until golden brown and risen.
- Transfer to a cooling rack.
- Once cool, combine the powdered sugar with the lemon juice, stirring until smooth. Drizzle lemon glaze over the cookies and allow to sit until the glaze firms up.
- Keep on a plate, covered with plastic for up to four days.