Save to Pinterest I started making these cookies on weekday mornings when I realized I kept skipping breakfast. Something about biting into a warm, cinnamon-scented cookie felt less like a chore and more like a small rebellion. The oats give them this satisfying chew, and the raisins burst with sweetness in every other bite. Now they live in a tin on my counter, and I grab one on my way out the door without thinking twice.
I made a double batch one Sunday and handed them out to neighbors during a block party. A kid told me they tasted like the cookies his grandma used to make, and honestly, that stuck with me. These arent fancy, but theyre the kind of thing people remember. I love that something this simple can feel like a gift.
Ingredients
- Old-fashioned rolled oats: They hold their shape and give the cookies that hearty, chewy texture you want in a breakfast cookie.
- Whole wheat flour: Adds a nutty depth and makes them feel more substantial than regular all-purpose flour.
- Baking soda: Just enough to give a gentle lift without puffing them up like cake.
- Ground cinnamon: Warm and familiar, it ties everything together without overpowering the sweetness.
- Salt: A tiny pinch balances the brown sugar and keeps the flavors from tasting flat.
- Unsalted butter, melted and cooled: Melting it makes mixing easier, and cooling it keeps the egg from scrambling when you add it.
- Unsweetened applesauce: Keeps the cookies moist and lets you cut back on butter without sacrificing texture.
- Light brown sugar, packed: The molasses in brown sugar adds a caramel-like richness that white sugar just cant match.
- Large egg: Binds everything and gives the cookies structure so they dont crumble apart.
- Pure vanilla extract: A teaspoon is enough to make the whole kitchen smell like a bakery.
- Raisins: They plump up in the oven and add little pockets of natural sweetness.
- Chopped walnuts (optional): I like the crunch, but theyre easy to leave out if youre not a nut person.
Instructions
- Preheat and Prep:
- Turn your oven to 350°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup a breeze.
- Mix the Dry Ingredients:
- Whisk the oats, whole wheat flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. This step sounds boring, but it ensures every bite tastes balanced.
- Combine the Wet Ingredients:
- In a large bowl, whisk together the melted butter, applesauce, and brown sugar until smooth. Add the egg and vanilla, and keep whisking until the mixture looks glossy and unified.
- Bring It Together:
- Pour the dry ingredients into the wet mixture and stir gently until just combined. Overmixing makes them dense, so stop as soon as you dont see any dry streaks.
- Fold In the Good Stuff:
- Stir in the raisins and walnuts with a spatula, making sure theyre evenly distributed. I always sneak a few extra raisins into the dough because I like finding them.
- Shape the Cookies:
- Scoop about 2 tablespoons of dough per cookie onto your prepared baking sheet, leaving 2 inches between each one. Flatten each mound gently with your fingers or the back of a spoon so they bake evenly.
- Bake Until Just Set:
- Slide the tray into the oven and bake for 10 to 12 minutes, until the edges are firm but the centers still look a little soft. Theyll firm up as they cool, and pulling them early keeps them chewy.
- Cool and Enjoy:
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack. The wait is hard, but it keeps them from falling apart.
Save to Pinterest One morning I packed a few of these in my bag for a long train ride, and the woman sitting next to me asked what smelled so good. We ended up sharing cookies and talking for an hour. Its funny how food can turn strangers into friends, even if just for a little while.
Flavor Variations
I sometimes swap half the raisins for dried cranberries when I want something a little tart, or chopped dried apricots when Im feeling fancy. Pecans work just as well as walnuts, and honestly, leaving out the nuts altogether makes them softer and easier to pack for kids. You can even toss in a handful of mini chocolate chips if youre in the mood for something sweeter.
Storage Tips
These cookies stay soft in an airtight container on the counter for up to 4 days, though they rarely last that long in my house. If you want to make them ahead, freeze the baked cookies in a zip-top bag for up to 2 months, then thaw them overnight or warm one in the microwave for 15 seconds. You can also freeze the dough as scooped balls and bake them straight from the freezer, adding a minute or two to the baking time.
Serving Suggestions
I love eating these with a big mug of coffee or a glass of cold milk in the morning. Theyre also great crumbled over yogurt with a drizzle of honey, or packed into lunchboxes alongside fresh fruit. Sometimes I warm one up and spread a thin layer of almond butter on top, and it feels like a whole new snack.
- Pair them with a smoothie for a quick, balanced breakfast.
- Pack them in foil for road trips or early morning hikes.
- Serve them alongside scrambled eggs for a cozy weekend brunch.
Save to Pinterest These cookies have become my go-to for mornings when I need something comforting and easy. I hope they find a place in your kitchen too.
Recipe Questions & Answers
- → What gives these cookies their soft texture?
The combination of melted butter and applesauce creates moisture, while baking for a shorter time ensures a tender, chewy center.
- → Can I substitute the raisins with other dried fruits?
Yes, dried cranberries or chopped dried apricots make delicious alternatives to raisins, adding different flavors and texture.
- → How should I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to four days or freeze for longer storage up to two months.
- → Are walnuts necessary in the mixture?
Walnuts are optional; you can omit them for a nut-free version or substitute with pecans for a different crunch.
- → What is the best way to flatten the cookie dough before baking?
Use your fingers or the back of a spoon to gently flatten each dough ball for even baking and a uniform look.