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- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar, packed These main ingredients form the base of your oatmeal raisin cookies. The rolled oats give a hearty texture, while whole wheat flour adds fiber and a nutty taste. Brown sugar sweetens the cookies and keeps them moist. - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/2 cup raisins - 1/4 cup chopped walnuts (optional) The unsweetened applesauce replaces some fat and adds moisture. Honey or maple syrup provides natural sweetness. Raisins bring chewiness, while walnuts add a nice crunch if you choose to include them. - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/4 cup unsweetened almond milk (or any milk of choice) Baking soda helps the cookies rise, making them light. Cinnamon adds warmth and spice. Salt enhances all the flavors, while vanilla extract gives a lovely aroma. Almond milk or any milk option keeps the dough moist and binds everything together. Each ingredient plays a key role in making these oatmeal raisin cookies delightful and nourishing for breakfast. 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. Line a baking sheet with parchment paper for easy cleanup. 3. In a large mixing bowl, combine: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt Mix these dry ingredients well. This step is key for even flavor. 1. In a separate bowl, whisk together: - 1/2 cup brown sugar, packed - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1 teaspoon vanilla extract - 1/4 cup unsweetened almond milk (or any milk of choice) Keep whisking until the mixture is smooth. This helps blend the flavors. 1. Gradually add the wet mixture to the dry ingredients. Stir until just combined. Don’t overmix. 2. Fold in: - 1/2 cup raisins - 1/4 cup chopped walnuts (optional) Make sure these add-ins are evenly distributed. 3. Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Space them about 2 inches apart. 4. Flatten each cookie slightly with the back of a spoon. This helps them bake evenly. 5. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them! 6. Once done, remove from the oven and let cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely. Enjoy the wonderful smell! To keep your oatmeal raisin breakfast cookies soft and chewy, follow these steps: - Use applesauce: This ingredient adds moisture, making cookies tender. - Do not over-bake: Take them out when edges are golden, but centers look soft. - Cool them properly: Let cookies cool on the sheet for a few minutes before moving. For measuring ingredients accurately, try these methods: - Use a kitchen scale: Weigh your flour for the best results. - Spoon and level: For dry ingredients, spoon the flour into the cup and level it off with a knife. Presentation is key to making breakfast special. Here are some tips: - Colorful plates: Arrange cookies on a bright plate to catch the eye. - Add fruit: Serve with fresh fruit like berries or bananas for a colorful touch. - Yogurt side: A small bowl of yogurt adds creaminess and pairs well with cookies. To enhance your meal, consider these pairing ideas: - Milk: A glass of almond milk or regular milk complements cookies well. - Coffee or tea: A warm drink rounds out the breakfast experience. Oatmeal and raisins pack great nutritional advantages. Here are some benefits: - Fiber: Oats are high in fiber, which helps digestion and keeps you full longer. - Antioxidants: Raisins offer antioxidants, promoting good health. Exploring whole grain benefits is essential for breakfast: - Energy boost: Whole grains provide lasting energy to kick-start your day. - Nutrient-rich: They contain vitamins and minerals that support overall health. {{image_2}} You can change the flavor of your oatmeal raisin cookies easily. One fun idea is to add chocolate chips. The mix of oats and chocolate makes a tasty treat. You could also add spices like nutmeg or ginger. These spices add warmth and depth to the cookies. Just a pinch can transform the flavor completely. If you follow a vegan diet, you can make a vegan version of these cookies. Use flaxseed mixed with water instead of eggs. This will help bind the ingredients together. For those who need gluten-free options, try using alternative flours. Almond flour or oat flour works well. These choices keep the cookies soft and tasty. You can also play with the texture of your cookies. If you like chewy cookies, bake them for less time. If you prefer crisp cookies, leave them in the oven a bit longer. Another fun idea is to use different types of nuts. You can swap walnuts for pecans or almonds. Each nut adds its own flavor and crunch to the cookies. To keep your oatmeal raisin breakfast cookies fresh, store them in an airtight container. This helps to lock in moisture and flavor. I recommend using a glass or plastic container with a tight lid. Place a piece of parchment paper between layers if you stack them. This prevents sticking and keeps them intact. You can freeze these cookies for later enjoyment. To freeze unbaked cookies, scoop the dough onto a baking sheet. Space them out well and freeze until firm. Transfer the frozen dough to a freezer bag. For baked cookies, let them cool completely first. Then, place them in a freezer-safe container. To thaw, simply take the cookies out and let them sit at room temperature for about 30 minutes. You can also warm baked cookies in the oven for a few minutes at 350°F (175°C) for that fresh-baked taste. These cookies last about a week at room temperature if stored properly. Look for signs of spoilage like hard texture or an off smell. If they feel dry or crumbly, that’s a sign they’ve gone stale. Keeping an eye on freshness helps you enjoy every bite. Can I make these cookies ahead of time? Yes, you can make these cookies ahead. They store well in an airtight container. Just let them cool completely before storing. You can also freeze the dough for up to three months. When ready to bake, just thaw it and bake as directed. What can I substitute for applesauce? You can use mashed banana or yogurt instead. Both options keep the cookies moist. If you use banana, it adds a slight flavor. Yogurt will keep the texture similar to applesauce. How can I make the cookies less sweet? To reduce sweetness, cut back on brown sugar. You could also skip the honey or maple syrup. Adding more oats can balance the sweetness too. What adjustments are needed for high altitude baking? At high altitudes, you may need to add more flour. Decrease sugar slightly, and add a bit more liquid. This helps the cookies rise well and bake evenly. Are oatmeal raisin cookies a healthy breakfast option? Yes, these cookies can be a healthy breakfast. They include oats, which provide fiber. The raisins add natural sweetness and some vitamins. How many calories are in one cookie? One cookie has about 100 calories. This may vary slightly based on size and added ingredients. They make a great, filling snack that won’t weigh you down. We covered a lot on making perfect oatmeal raisin cookies. We discussed the key ingredients and the step-by-step process. Tips for baking and serving help you create tasty treats. Variations let you personalize your cookies, while storage info keeps them fresh. Remember, these cookies can be a healthy breakfast choice when made right. Enjoy baking, and let your creativity shine in the kitchen!

Oatmeal Raisin Breakfast Cookies

Start your day with these delicious oatmeal raisin breakfast cookies! Packed with wholesome ingredients like rolled oats, whole wheat flour, and sweetened with honey or maple syrup, these cookies are perfect for a nutritious breakfast or snack. With a hint of cinnamon and the chewy goodness of raisins, they’re sure to please everyone. Click to explore the full recipe and elevate your breakfast game today!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/2 cup raisins

1/4 cup chopped walnuts (optional)

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup unsweetened almond milk (or any milk of choice)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Mix well.

      In another bowl, whisk together the brown sugar, applesauce, honey (or maple syrup), vanilla extract, and almond milk until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

          Fold in the raisins and walnuts (if using) until evenly distributed in the batter.

            Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten each cookie slightly with the back of a spoon.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies

                      - Presentation Tips: Arrange the cookies on a colorful plate and serve with a side of fresh fruit or a small bowl of yogurt for a complete breakfast treat.