Be warned: These breakfast cookies are addictive. I took a basic oatmeal cookie recipe and pumped it up. It has whole wheat flour so it’s filling and excellent as a breakfast cookie. I gave a friend this recipe and her family can’t get enough. Incredible flavor!
Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::60
Yield::60 cookies
Ingredients
1 cup butter, softened
1 cup white sugar
¾ cup brown sugar
½ cup cinnamon-flavored applesauce
1 egg
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ teaspoon almond extract
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
4 (1.23 ounce) packages instant apple-cinnamon oatmeal
½ cup dried cranberries
1 cup whole wheat flour
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.
Cook's Notes:
All-purpose white flour may be used in place of cake flour, if preferred.
You can select a different instant oatmeal flavor or combine flavors together for a different taste.