Instant Oatmeal Breakfast Cookies Recipe

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• cup brown sugar
• cup cinnamon-flavored applesauce
• 1 egg
• 1 teaspoon vanilla extract
• teaspoon coconut extract
• teaspoon almond extract
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup raisins
• 4 (1.23 ounce) packages instant apple-cinnamon oatmeal
• cup dried cranberries
• 1 cup whole wheat flour

Directions

1. Preheat the oven to 375F (190C).
2. In a large bowl, combine the softened butter, white sugar, brown sugar, applesauce, egg, vanilla extract, coconut extract, and almond extract. Mix until smooth and creamy.
3. Add the cake flour, baking soda, and salt to the bowl. Stir until fully incorporated.
4. Fold in the raisins, instant apple-cinnamon oatmeal, and dried cranberries.
5. Gradually add the whole wheat flour, cup at a time, mixing after each addition until the dough is well combined.
6. Using a tablespoon, scoop portions of the dough and drop them onto a nonstick cookie sheet. Flatten each dough ball with a spoon.
7. Bake in the preheated oven for 8 to 10 minutes, or until the cookies turn golden brown.
8. Remove the cookies from the oven and transfer them to a wire rack to cool completely.

Cook's Notes

• You can substitute all-purpose white flour for the cake flour if you prefer.
• Feel free to experiment with different flavors of instant oatmeal or combine them for a unique taste.

Nutrition Facts (per serving)