Cookies for breakfast? That's right, when they're packed with nutritious ingredients like oatmeal, nuts, and dried fruit. This oatmeal breakfast cookie recipe is easy to make and will produce a breakfast treat much healthier than those processed energy bars you may be eating in the morning.
Makes about 30 Fruit and Nut Oatmeal Breakfast Cookies (depending on the size)
Makes about 30 Fruit and Nut Oatmeal Breakfast Cookies (depending on the size)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, room temp
- 1 cup firmly packed brown sugar
- 2 large eggs, beaten
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup diced dried fruit (any medley of dried raisins, apples, apricots, peaches, plums, cranberries, etc.)
- 3/4 cup chopped walnuts
Preparation:
Preheat oven to 350 degrees F.
In large mixing bowl, cream together sugar and butter with an electric mixer until light and creamy. Add eggs, applesauce, and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Fold in oats, dried fruit, and nuts until combined.
Drop cookie dough by large rounded tablespoonfuls on to silicon-lined cookie sheets (or spray with non-stick vegetable oil), press with the back of a fork to slightly flatten.
Bake 15-20 minutes or until edges are lightly browned. Cool for a few minutes on the pan, and then transfer to a wire rack. Cool completely before storing in an airtight container or cookie jar.
In large mixing bowl, cream together sugar and butter with an electric mixer until light and creamy. Add eggs, applesauce, and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Fold in oats, dried fruit, and nuts until combined.
Drop cookie dough by large rounded tablespoonfuls on to silicon-lined cookie sheets (or spray with non-stick vegetable oil), press with the back of a fork to slightly flatten.
Bake 15-20 minutes or until edges are lightly browned. Cool for a few minutes on the pan, and then transfer to a wire rack. Cool completely before storing in an airtight container or cookie jar.
