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–+ servings
Apple Oatmeal Breakfast Cookies Photo

Apple Oatmeal Breakfast Cookies Recipe

Stacey Mebs
Apple Oatmeal Breakfast Cookies have just the right amount of taste and goodness for a quick breakfast or lunchbox treat. Incredibly easy!
3 from 80 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 1 cookie
Calories 99 kcal

Ingredients
  

  • 1 cup Rolled Oats
  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 6 tablespoons Unsalted Butter Softened
  • 1/2 cup Brown Sugar
  • 2 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Shredded Apple
  • 1/2 cup Raisins
  • Cinnamon Sugar For sprinkling, optional

Instructions
 

  • In a large bowl, stir together the oats, flours, salt, baking powder, baking soda, cinnamon and nutmeg.
  • Cream together the butter and brown sugar until well combined. Add the eggs and vanilla and cream until light and fluffy.
  • Stir in the shredded apple.
  • Add the dry ingredients and mix until just combined. Stir in the raisins.
  • Chill the dough for one hour.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Drop the dough by spoonfuls (about 2 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. Sprinkle the tops of the cookies with cinnamon sugar, if using.
  • Bake for 9-10 minutes until lightly browned and set.
  • Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.

Notes

  • Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like. You can also freeze them for up to 3 months.

Nutrition

Calories: 99kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gSodium: 84mgFiber: 1gSugar: 7g
Keyword Apples, Baked, Baking, Breakfasts, Cookies, Easy, Family Meals and Snacks, Lunchbox, Oatmeal, Snacks
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