Oatmeal Raisin Breakfast Cookies Tasty and Nutritious

Looking for a breakfast treat that’s tasty and healthy? You’ve found it! These oatmeal raisin breakfast cookies are easy to make and packed with nutrition. With whole wheat flour, oats, and a hint of cinnamon, they’re perfect for a quick morning bite. Plus, they satisfy your sweet tooth without all the guilt. Let’s dive into this simple recipe and create a breakfast that you’ll love!

Ingredients

Here is what you need to make oatmeal raisin breakfast cookies:

– 1 cup rolled oats

– 1 cup whole wheat flour

– 1/2 cup packed brown sugar

– 1/4 cup granulated sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 large egg

– 1 teaspoon vanilla extract

– 1/2 cup raisins

– 1/2 cup chopped walnuts or pecans

– 1/4 cup unsweetened applesauce

These ingredients come together to make a tasty treat. The oats give a nice chewy texture. Whole wheat flour adds fiber and nutrients. The sugars provide sweetness, while butter makes them rich.

The baking powder and baking soda help the cookies rise. Cinnamon adds warmth and flavor. The salt enhances all the tastes. Eggs help bind everything together.

Raisins bring a sweet burst, and nuts add crunch. Applesauce keeps the cookies moist and adds natural sweetness. Each ingredient plays a role in making these cookies both nutritious and delicious.

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While the oven heats, line a baking sheet with parchment paper. This makes cookie removal easy and keeps them from sticking.

Mixing Dry Ingredients

In a medium bowl, mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of whole wheat flour, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. Add in 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir well until all the ingredients blend, then set this bowl aside.

Creaming Wet Ingredients

Grab a large bowl for the wet ingredients. Cream together 1/2 cup of softened unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of unsweetened applesauce. Beat these until smooth. This fluffy mix is the heart of your cookies.

Combining Mixtures

Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Don’t overmix! This keeps your cookies soft and chewy.

Adding Raisins and Nuts

Next, fold in 1/2 cup of raisins and 1/2 cup of chopped walnuts or pecans. Make sure these goodies spread evenly throughout the dough. Each bite should be full of flavor!

Scooping and Shaping Cookies

Using a tablespoon, scoop rounded portions of dough. Place them on your lined baking sheet, leaving about 2 inches between each. This space allows them to spread while baking. Flatten each cookie a bit with a fork or your palm for even baking.

Baking and Cooling Time

Bake in your preheated oven for 10-12 minutes. Keep an eye on them. The edges should turn lightly golden, while the centers remain soft. Once baked, let the cookies sit on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the aroma as they cool!

Tips & Tricks

How to Store Cookies for Freshness

To keep your cookies fresh, store them in an airtight container. Avoid moisture to prevent them from becoming soggy. You can also add a slice of bread to the container. The bread will help keep the cookies soft.

Ensuring Perfect Texture

For a chewy texture, do not overmix the dough. Mix just until all ingredients combine. Also, flatten the cookies slightly before baking. This step ensures even cooking and a nice texture.

Making Ahead of Time

You can prepare the dough a day in advance. Wrap it tightly and refrigerate. When ready, scoop and bake the cookies straight from the fridge. This method saves time for busy mornings.

Serving Suggestions

Serve the cookies warm for the best taste. Pair them with fresh fruit like berries or bananas. For a fun twist, try adding a small scoop of yogurt on the side. This combo makes a delightful breakfast!

Variations

Gluten-Free Option

You can make these cookies gluten-free. Use gluten-free rolled oats and flour. Look for certified gluten-free oats to avoid cross-contamination. This swap keeps the taste and texture close to the original.

Using Different Nuts or Seeds

Feel free to mix it up with nuts or seeds. Try almonds, pecans, or sunflower seeds. Each adds a different crunch and flavor. Just chop them into small pieces for even distribution in the dough.

Swapping Out Raisins for Other Dried Fruits

Raisins are great, but you can swap them for other dried fruits. Dried cranberries, apricots, or cherries work well. Just chop larger pieces into smaller bits. This adds new flavors and colors to your cookies.

Vegan Adaptation

To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a rich flavor. These changes keep the cookies tasty and plant-based.

Storage Info

Recommended Storage Containers

To keep your oatmeal raisin breakfast cookies fresh, use an airtight container. A glass jar or a plastic container works well. Line the bottom with parchment paper. This helps absorb moisture. It keeps the cookies crispy for longer.

Freezing Cookies for Later

If you want to save some cookies for later, freezing is a great option. Start by letting the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer bag. Remove as much air as possible before sealing. These cookies can last up to three months in the freezer. When you want a cookie, just thaw it at room temperature.

Storing in the Pantry vs. Refrigerator

You can store cookies in the pantry or the refrigerator. The pantry keeps them soft for about a week. Just make sure the container is sealed tightly. If you prefer a firmer cookie, the fridge is the way to go. It can change the texture a bit, but they will last longer.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats. They will change the texture a bit. Quick oats absorb moisture faster, making cookies softer.

How do I prevent cookies from spreading too much?

To stop cookies from spreading, chill the dough before baking. You can also use a bit more flour. This helps keep their shape.

Are these cookies suitable for kids?

Absolutely! These cookies are healthy and tasty. Kids love the sweet taste of raisins and the crunch of nuts. They make a great snack or breakfast.

What can I use instead of applesauce?

You can use mashed banana or yogurt instead of applesauce. Both options keep the cookies moist. They also add a unique flavor.

How to tell when cookies are done baking?

Look for lightly golden edges. The centers may still look soft, but they will firm up. Baking for 10-12 minutes usually works well.

Can I double the recipe?

Yes, you can double the recipe easily. Just make sure to adjust your baking time if needed. Enjoy making more delicious cookies!

This blog post shared a great cookie recipe, covering ingredients, steps, tips, and storage. You learned how to mix oats with nuts for a tasty treat. Remember, you can swap ingredients to fit your needs, like using applesauce or different nuts.

Baking should be fun and flexible. Enjoy the process, and don’t worry if you make changes. You’ll end up with delicious cookies every time. Happy bakin