Description
Delightfully soft and chewy Apple Cinnamon Breakfast Cookies packed with warm spices and fresh apples, perfect for a healthy and convenient morning treat or snack.
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, slightly melted (113 grams, 1 stick)
- ¾ cup brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, room temperature (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Add-ins
- 1 cup finely diced apple, peeled (113 grams, from 1 apple)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, cinnamon, baking soda, nutmeg, and kosher salt until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the slightly melted butter, brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until well mixed and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue beating until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually pour the dry ingredient mixture into the wet ingredients. Beat just until combined, being careful not to overmix to keep the cookies tender.
- Fold in Apples: Gently stir in the finely diced peeled apples until evenly dispersed throughout the dough.
- Prepare Baking Sheets: Line two baking sheets with parchment paper. Set one baking sheet aside and use the other for scooping dough.
- Scoop Cookie Dough: Using a 2-tablespoon cookie scoop, portion out cookie dough balls onto the prepared baking sheet. Arrange them in a single layer with some space between. If cookies aren’t holding their shape, use your hands to gently press the dough balls to form round shapes, but do not flatten.
- Freeze Dough Balls: Place the baking sheet with cookie dough balls into the freezer for 10 minutes. This chilling step helps prevent excessive spreading during baking.
- Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C).
- Bake Cookies: After chilling, transfer the cookie dough balls about 2 inches apart onto the second prepared baking sheet. Bake for 10-12 minutes, until the edges are set and cookie bottoms are slightly browned.
- Cool and Repeat: Let the cookies cool completely on the baking sheet before storing. Repeat the baking process with remaining dough until all cookies are baked. Serve and enjoy!
Notes
- Do not overmix the dough after adding the dry ingredients to maintain tender cookies.
- Freezing the dough balls before baking prevents spreading and keeps cookies thick and soft.
- Use peeled apples to avoid excess moisture but feel free to experiment with your favorite apple varieties for flavor variations.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
