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!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
60
Yield:
60 cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

89 calories; protein 0.9g; carbohydrates 14.6g; fat 3.3g; cholesterol 10.9mg; sodium 95.1mg. Full Nutrition
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