Try it, you can’t say “Breakfast Cookies” without smiling. These are great for the family on the run, they travel well and you can prepare the night before and bake in the morning. I originally was going to make these into 30 little cookies last night, then my husband called and asked if we could go out for dinner so I finished with the batter and placed it in the fridge. Well, dinner went late and I totally forgot to make the cookies until the next morning and that is how they became BIG Breakfast Cookies. The oatmeal and cinnamon both boost your metabolism, this makes for a great way to get heart healthy oatmeal into your diet!
If you want to make 30 little cookies that will work great too, just bake for 10-15 minutes and use a tablespoon to make them into ping-pong sized balls. Also try my Peaches and Cream Oatmeal Cookies, they are delicious and always the hit at parties!
Makes 15 HUGE cookies-
¾ cup organic all-purpose flour
½ tsp baking soda
¼ tsp sea salt
2 tbsp unsalted butter at room temp
1 cup packed light brown sugar
1 tsp vanilla extract
1/2 cup Unsweetened Apple Sauce
2 cups quick oats
1 cup Raisins
1 tsp Cinnamon
Spray 2-3 cookie sheets with baking spray. In a small bowl combine flour, baking soda, cinnamon and salt. In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla. Add in apple sauce and ⅓ cup of water. Now you can add the dry flour mixture, mix until just combined. Add in the oats and raisins and mix until just combined. Place in fridge for 15 minutes minimum or overnight.
Pre-heat oven to 350, using an ice cream scoop dollop out tennis ball sized (YEP!) dollops of cookie dough, give enough room for a little spreading. Bake for 15-18 minutes until golden brown.
Each cookie has: