Save to Pinterest I started making these cookies on Sunday nights when I realized grabbing breakfast during the week had become a choice between stale granola bars or nothing. The first batch came out flatter than I expected, but the smell of cinnamon and toasted oats filling the kitchen made me forget about their shape. Now they sit in a glass jar on the counter, and I reach for one most mornings without thinking twice.
I made a double batch the morning my sister visited with her kids, and they vanished before I could even set out the coffee. One of the kids asked if they were allowed to have cookies for breakfast, and I told her they were basically oatmeal in a different shape. She didnt argue, just reached for another one still warm from the oven.
Ingredients
- Old-fashioned rolled oats: The backbone of these cookies, they give you that hearty chew and make them filling enough to count as breakfast.
- Whole wheat flour: Adds a subtle nutty flavor and a bit more heft than all-purpose, though you can swap them if thats what you have.
- Baking soda: Just enough to give a little lift without making them puffy, since we want them soft and dense.
- Ground cinnamon: Warmth without being overpowering, it ties the oats and raisins together like theyre supposed to be there.
- Salt: Balances the sweetness and brings out the butter and vanilla in a way you only notice when its missing.
- Unsalted butter, melted: Keeps them tender and gives that rich, slightly caramelized edge when they bake.
- Unsweetened applesauce: Adds moisture and a hint of natural sweetness, plus it lets you cut back on butter without losing softness.
- Light brown sugar: The molasses in it makes the cookies chewy and gives them a deeper, almost toffee-like sweetness.
- Egg: Binds everything together and helps them hold their shape without getting crumbly.
- Pure vanilla extract: A teaspoon is all you need to make the whole batch smell like a bakery.
- Raisins: They plump up in the oven and add little bursts of sweetness that keep every bite interesting.
- Chopped walnuts: Optional, but they add a toasty crunch that makes the cookies feel a little more special.
Instructions
- Prep your oven and pan:
- Set the oven to 350°F and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup almost nonexistent.
- Mix the dry ingredients:
- Whisk together the oats, flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. It should smell faintly warm and toasty already.
- Combine the wet ingredients:
- In a larger bowl, whisk the melted butter, applesauce, and brown sugar until smooth and glossy. Add the egg and vanilla, then whisk again until everything looks unified.
- Bring the dough together:
- Gradually stir the dry mixture into the wet ingredients, folding gently until just combined. Overmixing will make them tough, so stop as soon as you dont see any dry streaks.
- Fold in the raisins and walnuts:
- Gently stir in the raisins and walnuts if youre using them, making sure theyre evenly distributed. The dough will be thick and a little sticky.
- Scoop and flatten:
- Use a spoon or small scoop to portion about 2 tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart. Press each mound down gently with your fingers or the back of a spoon so they bake evenly.
- Bake until just set:
- Slide the pan into the oven and bake for 10 to 12 minutes, until the edges look firm but the centers still seem a little soft. They firm up as they cool, so dont wait for them to look done.
- Cool in stages:
- Let the cookies sit on the baking sheet for 5 minutes to set, then move them to a wire rack. They should feel sturdy but still tender when you pick them up.
Save to Pinterest One morning I packed a few of these in a napkin and took them on a long walk through the park. Sitting on a bench with coffee and a cookie still slightly warm from the toaster oven, I realized how much I missed slow mornings that didnt feel rushed. These cookies didnt fix my schedule, but they made it easier to carve out a few minutes that felt like mine.
How to Store and Reheat
Keep them in an airtight container at room temperature for up to four days, and theyll stay soft as long as you seal the lid properly. If you want them to last longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. When youre ready to eat one, let it thaw at room temperature for an hour, or warm it in the microwave for 15 seconds.
Swaps and Variations
You can replace half the raisins with dried cranberries or chopped apricots if you want a little tartness to cut through the sweetness. If you dont have whole wheat flour, all-purpose works fine, though the cookies will be a touch lighter in flavor. For a nut-free version, just leave out the walnuts, or swap them for sunflower seeds if you want a bit of crunch.
Make-Ahead Tips
The dough can be scooped and frozen on a baking sheet, then transferred to a bag and baked straight from the freezer whenever you need them. Add an extra minute or two to the bake time, and youll have fresh cookies without any prep. You can also bake the whole batch ahead and freeze the baked cookies, pulling out one or two at a time for breakfast or an afternoon snack.
- If the dough feels too sticky to scoop, chill it in the fridge for 10 minutes and itll firm up.
- Press a few extra raisins onto the tops before baking so they look more appealing when they come out.
- Dont skip the parchment paper, or youll spend twice as long scraping the pan.
Save to Pinterest These cookies have become the thing I make when I want breakfast to feel less like a chore and more like something I actually look forward to. Theyre simple, forgiving, and they fill the kitchen with the kind of smell that makes you glad you woke up early.
Recipe Questions & Answers
- → What gives these cookies their soft texture?
The combination of melted butter, applesauce, and careful baking time helps maintain a chewy and soft center.
- → Can I substitute raisins with other dried fruits?
Yes, dried cranberries or chopped dried apricots can be used to vary the flavor profile.
- → Are walnuts necessary in the mix?
Walnuts are optional and can be replaced with pecans or omitted for a nut-free option.
- → How should these treats be stored for freshness?
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- → What spices enhance the flavor of these baked goods?
Ground cinnamon adds a warm and inviting flavor that complements the oats and raisins.