Save I started baking these cookies on Sunday nights when I needed something quick for hectic Monday mornings. The smell of cinnamon and toasted oats would drift through the apartment, and my roommate would wander in asking if they were dessert or breakfast. Honestly, they're both. I love that I can mix the dough in one bowl without pulling out my stand mixer, and within half an hour, I have a week's worth of grab-and-go breakfasts stacked in a container by the door.
The first time I brought a batch to work, a coworker grabbed two and said they reminded her of her grandmother's oatmeal cookies, only lighter. I hadn't thought of them that way until then, but she was right. They have that same chewy, comforting texture, but the applesauce keeps them soft for days. Now I bake a double batch every other week, and half of them never make it to the freezer.
Ingredients
- Old-fashioned rolled oats: Use the thick-cut kind, not instant, or the cookies will turn out mushy instead of chewy.
- Whole wheat flour: Adds a nutty depth and makes these feel more substantial than regular cookies, I've tried all-purpose and it works but loses some heartiness.
- Baking soda: Just enough to give a little lift without making them cakey, don't skip the whisking step or you'll get uneven pockets.
- Ground cinnamon: Warm and cozy, if you're feeling adventurous, a pinch of nutmeg or cardamom works beautifully too.
- Unsalted butter: Let it cool after melting or it'll cook the egg when you mix, I learned that the hard way with scrambled cookie dough.
- Unsweetened applesauce: Keeps them moist and cuts down on butter, make sure it's unsweetened or they'll be too sweet.
- Light brown sugar: Packed tight in the measuring cup, it gives that molasses-y chew that white sugar can't replicate.
- Large egg: Binds everything together, room temperature eggs mix more smoothly if you remember to pull one out ahead of time.
- Pure vanilla extract: A small thing that makes a big difference, imitation vanilla tastes flat in these.
- Raisins: Plump and sweet, I like to soak mine in warm water for five minutes if they've been sitting in the pantry too long.
- Chopped walnuts: Optional but highly recommended, they add a toasty crunch that balances the soft chew.
Instructions
- Prep Your Oven and Pan:
- Preheat to 350°F and line your baking sheet with parchment, don't skip the parchment or the bottoms will stick and tear when you try to move them.
- Mix the Dry Ingredients:
- Whisk the oats, flour, baking soda, cinnamon, and salt together in a medium bowl until everything looks evenly distributed. This step prevents clumps of baking soda later.
- Combine the Wet Ingredients:
- In a large bowl, whisk the melted butter, applesauce, and brown sugar until smooth and glossy. Add the egg and vanilla, then whisk again until the mixture is pale and well blended.
- Bring It All Together:
- Pour the dry ingredients into the wet and stir gently with a spatula until just combined, a few flour streaks are fine. Overmixing makes them tough instead of tender.
- Fold in the Good Stuff:
- Add the raisins and walnuts, folding them in with a few broad strokes. The dough will be thick and a little sticky, that's exactly right.
- Shape and Flatten:
- Scoop about 2 tablespoons of dough per cookie onto your prepared sheet, leaving 2 inches between each. Gently press each mound down with your fingers, they won't spread much on their own.
- Bake Until Just Set:
- Bake for 10 to 12 minutes, watching closely toward the end. The edges should look firm and the centers will still seem slightly underbaked, pull them out anyway or they'll dry out as they cool.
- Cool Properly:
- Let the cookies sit on the baking sheet for 5 minutes to firm up, then move them to a wire rack. They'll finish setting as they cool and stay soft inside.
Save One morning I was running late and grabbed two of these cookies and a thermos of coffee on my way out the door. I ate them in the car at a red light, and even cold, they tasted like I'd actually taken care of myself that morning. That's when I realized these weren't just convenient, they were a small act of kindness I'd baked for my future self. Now I keep a stash in the freezer for days when I need that reminder.
Storage and Make-Ahead Tips
These cookies keep beautifully in an airtight container at room temperature for up to four days, though they rarely last that long in my house. If you want to freeze them, let them cool completely, then stack them in a freezer bag with parchment between the layers. They thaw in about 20 minutes on the counter, or you can microwave one for 10 seconds for that just-baked warmth. I've also frozen the dough in pre-scooped balls, you can bake them straight from frozen, just add an extra minute or two to the oven time.
Flavor Variations to Try
I've swapped half the raisins for dried cranberries when I wanted something a little tart, and I've added a handful of mini chocolate chips when I was feeling indulgent. Once I stirred in some unsweetened shredded coconut and a pinch of orange zest, and they tasted like sunshine. You can also replace the walnuts with pecans or pepitas for a different crunch, or leave the nuts out entirely if you're packing these for school lunches. The base recipe is forgiving, so don't be afraid to experiment with whatever dried fruit or mix-ins you have on hand.
Serving Suggestions
I usually eat these on their own with black coffee, but they're also fantastic crumbled over yogurt or paired with a sliced banana and almond butter. My friend spreads a thin layer of cream cheese on hers, which sounds odd but tastes like a breakfast bagel in cookie form. If you're serving them to kids, a glass of cold milk is the classic move.
- Pair with Greek yogurt and fresh berries for a balanced breakfast bowl.
- Pack two in a small container with an apple for an easy midmorning snack.
- Warm one in the microwave for 10 seconds and top with a drizzle of honey.
Save These cookies have become my answer to mornings when I don't have time to sit down but still want something homemade and nourishing. They're proof that breakfast doesn't have to be complicated to feel like you're taking care of yourself.
Recipe FAQs
- → What makes these cookies soft and chewy?
The combination of rolled oats, brown sugar, melted butter, and applesauce helps achieve a moist, chewy texture that stays soft after baking.
- → Can I substitute walnuts with other nuts?
Yes, pecans or chopped dried apricots can replace walnuts for a different flavor and texture. Nuts can also be omitted for a nut-free option.
- → How long should the cookies cool before storing?
Allow cookies to cool completely on a wire rack, about 15-20 minutes, to firm up and avoid sogginess when stored.
- → Is it possible to swap raisins for other dried fruits?
Absolutely. Dried cranberries or chopped dried apricots work well as flavorful substitutes for raisins.
- → What is the best way to store these treats?
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage up to 2 months.