Description
These Apple Cinnamon Breakfast Cookies are a delightful and wholesome way to start your day. Packed with oats, warm spices, and tender apple pieces, these cookies offer a perfect balance of sweetness and heartiness. They’re easy to make, freeze well for later, and provide a delicious morning treat that’s both comforting and nutritious.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- 2 cups old-fashioned rolled oats (200 grams)
- 1 tablespoon ground cinnamon (9 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (113 grams, slightly melted / 1 stick)
- ¾ cup brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (50 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 cup finely diced apple (113 grams, peeled – about 1 apple)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, ground cinnamon, baking soda, ground nutmeg, and kosher salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the slightly melted unsalted butter along with the brown sugar and granulated sugar. Beat on medium speed for about 2 minutes until the mixture is smooth and well combined.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the butter and sugar mixture. Continue beating until these ingredients are fully incorporated and the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Beat just until the flour and oats are incorporated. Avoid overmixing to keep the cookies tender.
- Fold in Apple: Gently stir in the finely diced peeled apple pieces, distributing them evenly throughout the dough.
- Prepare Baking Sheets: Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to portion out cookie dough balls onto one baking sheet, making sure to place them in a single layer. If the dough isn’t holding its shape, gently press the balls with your hands to form round cookies without flattening them.
- Chill Dough: Place the baking sheet with cookie dough balls into the freezer for 10 minutes. This step helps prevent the cookies from spreading too much while baking.
- Preheat Oven: While chilling the dough, preheat your oven to 350°F (177°C).
- Arrange Cookies for Baking: After chilling, transfer the chilled cookie dough balls spaced about 2 inches apart onto the second prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are just set and the bottoms turn slightly golden brown.
- Cool and Serve: Let the cookies cool completely on the baking sheet. Repeat the baking process with remaining dough balls. Once cooled, store or serve and enjoy your delicious apple cinnamon breakfast cookies!
Notes
- Using slightly melted butter helps achieve a tender texture while still being easy to mix.
- Chilling the dough balls in the freezer before baking prevents excessive spreading and keeps cookies nicely shaped.
- Make sure not to overmix the dough once dry ingredients are added to avoid tough cookies.
- Peel the apple before dicing to avoid added bitterness from the skin, and finely dice for even distribution in cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
