Apple Oatmeal Breakfast Cookies


    1 cup Rolled Oats
    1 cup All-Purpose Flour
    1 cup Whole Wheat Flour
    1/2 teaspoon Salt
    1/2 teaspoon Baking Powder
    1/2 teaspoon Baking Soda
    1 teaspoon Cinnamon
    1/4 teaspoon Nutmeg
    6 tablespoons Unsalted Butter, Softened
    1/2 cup Brown Sugar
    2 large Eggs
    1 teaspoon Pure Vanilla Extract
    1 cup Shredded Apple
    1/2 cup Raisins
    Cinnamon Sugar, For sprinkling, optional


  • In a giant bowl, stir along the oats, flours, salt, leaven, bicarbonate, cinnamon and nutmeg.
  • Cream along the butter and refined sugar till well combined. Add the eggs and vanilla and cream till light-weight and soft.
  • Stir within the cut apple.
  • Add the dry ingredients and blend till simply combined. Stir within the raisins.
  • Chill the dough for one hour.
  • Preheat the kitchen appliance to 350°F. Line a baking sheet with parchment paper or a siloxane baking mat.
  • Drop the dough by spoonfuls (about a pair of tablespoons for every cookie) onto the ready baking sheet. With damp hands, flatten the cookies slightly. Sprinkle the tiptop of the cookies with cinnamon sugar, if using.
  • Bake for 9-10 minutes till gently bronzed and set.
  • Allow to cool down for ten minutes on the cookware before removing them to a wire rack to cool down fully.


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