Amazing 12-Min Apple Oatmeal Raisin Breakfast Cookies

Oh, mornings! They can be such a chaotic rush, can’t they? Getting everyone out the door fed, dressed, and on time feels like winning a marathon before you’ve even had coffee. I used to rely on sad, store-bought granola bars, which always left me feeling hungry an hour later. That is, until I perfected these Apple Oatmeal Raisin Breakfast Cookies.

Seriously, you have to try these if your mornings are hectic like mine are. They bake up so fast—we’re talking under 30 minutes total—and they taste incredible. It’s oatmeal, warm cinnamon, sweet raisins, and chunks of crisp apple all baked into a perfect little handheld package. They are my non-negotiable weekday savior. Knowing I have a stack of these homemade Apple Oatmeal Raisin Breakfast Cookies ready to go makes those 6 AM alarms a tiny bit easier to handle!

Why You Need These Apple Oatmeal Raisin Breakfast Cookies Today

Listen, when your alarm goes off earlier than you want it to, you need food that works *for* you. These cookies aren’t dessert; they are honest fuel disguised as something delicious. They are so convenient, and honestly, they taste way better than anything you rush through standing over the kitchen sink!

Quick Prep Time for Busy Mornings

The best news? You only need about 15 minutes of hands-on work. That’s less time than it takes to find matching socks around here! Pop these in the oven, and you’re set with easy breakfasts for days.

Wholesome Ingredients in Every Apple Oatmeal Raisin Breakfast Cookie

We made sure these are packed with goodness. You get hearty rolled oats, naturally sweet raisins, and actual chunks of apple in every bite. If you love the idea of oatmeal cookies for breakfast, but need something sturdier, this is your answer. These Apple Oatmeal Raisin Breakfast Cookies feel substantial!

Essential Ingredients for Perfect Apple Oatmeal Raisin Breakfast Cookies

Okay, ingredient clarity is everything when you’re aiming for that perfect texture, right? I don’t want any guesswork when I’m running low on time. When you gather your supplies for these Apple Oatmeal Raisin Breakfast Cookies, make sure you’re measuring exactly what the recipe calls for. Trust me, even a slight variation makes a difference when we’re only baking them for 12 minutes!

We’re going to separate things into dry stuff and wet stuff, just like in Grandma’s old cookbook. If you’re looking for other ways to use up crisp apples, check out my recipe for the vegan apple oatmeal sheet cake—it uses similar flavor profiles!

Dry Components for Your Apple Oatmeal Raisin Breakfast Cookies

For the dry side of things, keep it simple! You need 1 cup of all-purpose flour. Then, we activate the lift with 1 tiny teaspoon of baking soda. For warmth—and this is key for breakfast flavor—we toss in 1/2 teaspoon of ground cinnamon, and finally, just 1/4 teaspoon of salt to make everything pop.

Wet Ingredients and Mix-ins for the Best Apple Oatmeal Raisin Breakfast Cookies

Now for the stars of the show! Start with 1/2 cup of unsalted butter, and make sure it’s softened—not melted, just soft enough to press a finger into easily. For sweetness, we use 1/2 cup of packed light brown sugar (that molasses flavor is necessary!) and 1/4 cup of regular granulated sugar. Don’t forget 1 large egg and 1 teaspoon of vanilla extract.

Once those are creamy, it’s time for texture! You must use 1 full cup of rolled oats—not the instant kind, they get too mushy. Fold in 1/2 cup of apple that you’ve finely diced. I mean *finely* diced, so it softens while baking instead of being a giant chunk. And finally, stir through 1/2 cup of raisins. That combination is what makes these cookies taste like autumn in your hand!

Step-by-Step Instructions to Bake Apple Oatmeal Raisin Breakfast Cookies

Now that we have all our amazing ingredients ready to go, it’s time for assembly! These cookies move fast, so have everything ready beforehand. If you like cookie bars, you should definitely check out my guide for Grandma’s Oatmeal Raisin Cookie Bars, but for these individual breakfast cookies, follow my lead here!

Preparing the Oven and Dry Mix for Apple Oatmeal Raisin Breakfast Cookies

First things first: we need heat! Preheat your oven to 350 degrees Fahrenheit. This seems basic, but getting the temperature right is crucial for cookies that bake evenly. While that’s warming up, grab a medium bowl and whisk together all your dry scoops: the flour, baking soda, cinnamon, and salt. Just mix them until they look like one slightly tan powder. You just set that bowl aside until we need it.

Combining Wet Ingredients and Forming the Apple Oatmeal Raisin Breakfast Cookie Dough

In your big mixing bowl, cream together that softened butter, the brown sugar, and the white sugar until it looks light pale and fluffy. It should feel airy! Then, beat in your egg and vanilla extract until it just comes together. Now, introduce the dry mix slowly, adding it gradually on low speed. Stop mixing the second the flour disappears; seriously, overmixing makes these tough!

It’s mixing time by hand now! Gently stir in the 1 cup of rolled oats, the finely diced apple, and all those sweet raisins. You want everything just distributed evenly throughout that wonderful dough.

Baking and Cooling Your Delicious Apple Oatmeal Raisin Breakfast Cookies

Line those baking sheets with parchment paper—this prevents sticking, which is a lifesaver! Drop the cookie dough by rounded tablespoons onto the sheets, making sure you leave about 2 inches between each one because they will spread just a little bit.

Bake them for 10 to 12 quick minutes. You’re looking for edges that are just getting lightly golden brown. Don’t let them sit in the pan too long; let them cool right there on the baking sheets for about 5 minutes. That gives them just enough time to firm up before you carefully move them to a wire rack to cool completely. Perfect!

Expert Tips for Perfect Apple Oatmeal Raisin Breakfast Cookies

You’ve got the recipe down, but these little nudges are what take your Apple Oatmeal Raisin Breakfast Cookies from good to absolutely legendary. I’ve tried every combination over the years, and trust me, ingredient temperature and the type of apple you use make a bigger difference than you’d think in a quick bake like this!

This recipe is so fast, so it relies heavily on the initial texture of your mix-ins. If you’re looking for more ways to integrate oats into your morning routine, I have some fantastic oatmeal and carrot crepes on the blog that are perfect for weekends!

Choosing the Right Apple for Your Apple Oatmeal Raisin Breakfast Cookies

This is one of my biggest secrets! Don’t just grab any apple hanging around. You want something firm and crisp, otherwise, it just turns to mush in the hot oven. My absolute favorite apples for these cookies are Granny Smith—they hold their shape beautifully and give you that lovely little tart bite to cut through the sweetness of the brown sugar and raisins.

Honeycrisp works wonderfully too, if you have those! Peel them or leave the skins on—I usually leave them on for extra fiber and color, but either way, make sure that dice is fine so they melt right into the cookie.

Oat Substitution Guidance for Apple Oatmeal Raisin Breakfast Cookies

The recipe calls for rolled oats, which gives our Apple Oatmeal Raisin Breakfast Cookies that nice chewy texture we love. However, I know life happens and sometimes you only have quick oats on hand, or maybe you prefer a flatter, softer cookie.

You can absolutely substitute quick oats! Just know that they absorb moisture faster and break down more while baking. The texture will be softer, more like a traditional soft cookie than a hearty, chewy one. If you’re using quick oats, watch them closely because they might finish baking a minute or two sooner!

Storage and Make-Ahead Options for Apple Oatmeal Raisin Breakfast Cookies

The best part about these cookies is that they are designed for grab-and-go living! They hold up really well, which is exactly what we need when we’re trying to front-load our week with easy breakfasts. If you are smart, you double the batch because they disappear frighteningly fast.

You can store your cooled Apple Oatmeal Raisin Breakfast Cookies in an airtight container at room temperature, and they should stay perfectly fresh for up to four days. I find that keeping them layered between sheets of parchment paper helps so they don’t stick together, especially if your kitchen is humid.

If you want to get ahead of the game, you can totally prep the dough ahead of time! Roll your dough into balls, just like you would normally, place them on a parchment-lined tray, and pop that tray right into the freezer. Once they are frozen solid, transfer those cookie dough balls into a freezer bag. When morning comes, you can pop them straight from the freezer onto a baking sheet—just add an extra 2 or 3 minutes to your baking time, since they are starting frozen.

If you’re looking for other make-ahead breakfast treats that require zero baking, you absolutely must check out my recipe for no bake oatmeal energy bites! Those are a total lifesaver for afternoon snacks, too.

Serving Suggestions for Your Apple Oatmeal Raisin Breakfast Cookies

These aren’t just standalone snacks, though they are fantastic all by themselves, obviously! The secret to making these Apple Oatmeal Raisin Breakfast Cookies feel like a complete, satisfying breakfast—rather than just a quick bite—is what you serve them with. Think about balancing that warm spice and slightly tart apple flavor.

My absolute favorite way to enjoy these on a quiet morning is with a tall mug of strong, black coffee. The bitterness of the coffee really makes the brown sugar and cinnamon notes sing, and dipping the edge of the cookie is just heavenly. Seriously, don’t knock the dip until you try it!

On warmer days, or if I’m packing these for a mid-morning break, I love crumbling one up over a bowl of plain, thick Greek yogurt. The cool, tangy yogurt combined with the soft, chewy cookie pieces is such a treat. It turns into instant apple pie parfait!

And for the kids? Nothing beats a tall glass of cold milk alongside these. It’s classic, I know, but that combination of oat, raisin, apple, and cold dairy is just comforting. Sometimes, if I’m mixing up a pitcher of something fruity, I’ll make sure it pairs well. If you’re ever craving a bright, citrusy beverage to go alongside your baked goods, you should check out my recipe for the Classic Orange Julius Recipe. It’s surprisingly refreshing next to something spiced!

Frequently Asked Questions About Apple Oatmeal Raisin Breakfast Cookies

I always get so many questions when I post pictures of these, which just goes to show how much everyone loves a good quick breakfast treat! Since everyone’s pantry is a little different, I figured I’d answer the most common queries I get about ingredient swaps and texture tweaks for these fantastic Apple Oatmeal Raisin Breakfast Cookies.

If you’re looking to try different fruit or flavor profiles, I have a really fun blueberry cookie recipe that tastes amazing fresh out of the oven, too!

Can I make these Apple Oatmeal Raisin Breakfast Cookies vegan?

You totally can! Making these vegan is much easier than you think. Since we are working with a simple recipe, the swaps are straightforward. You’ll need to replace that 1 large egg with what we call a “flax egg”—just whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes until gooey, and use that in place of the egg.

Swap out your regular unsalted butter for a good quality vegan butter stick. Use the same measurement, softened, of course! The brown sugar and raisins are usually fine, but just double-check that your sugar source isn’t processed with bone char, depending on your personal standards. Everything else—the flour, oats, and apple—is already plant-based goodness!

What is the best way to reheat the cookies?

Honestly, they’re great at room temperature, but if you want that fresh-from-the-oven moment, especially if they’ve been stored for a day or two, a quick reheat is perfect! For one or two cookies, I pop them in the microwave for about 10 to 15 seconds. They get soft and the scent of cinnamon comes right back.

If you are reheating half a dozen or more, I prefer the oven. Lay them on a baking sheet and warm them at about 300 degrees Fahrenheit for just 3 to 5 minutes. This crisps up the edges slightly while melting the apple pieces inside. Just be careful not to bake them too long, or you’ll dry out those lovely Apple Oatmeal Raisin Breakfast Cookies we worked so hard to keep moist!

Can I add nuts to my Apple Oatmeal Raisin Breakfast Cookies?

Yes, yes, and yes! Nuts add a delightful crunch that complements the chewiness of the oats and the softness of the apple. Walnuts or pecans are my top recommendations here. They pair beautifully with cinnamon and apple flavors.

If you decide to toss in some nuts—I wouldn’t go overboard, maybe 1/2 cup chopped—just add them right along with your oats and raisins in that final folding step. Do not add them during the creaming process, or you’ll bust up all those nice air bubbles we made with the butter and sugar. A little extra texture is never a bad thing in my book!

Estimated Nutritional Snapshot for Apple Oatmeal Raisin Breakfast Cookies

I know, I know, when you’re grabbing a cookie on the way out the door, you probably aren’t thinking too hard about the macros. But since these are our go-to breakfast item, I thought it was important to give you a little peek at what you’re fueling up with. These Apple Oatmeal Raisin Breakfast Cookies are much better than heading out on an empty stomach, that’s for sure!

These numbers are just an estimate, mind you. If you use a different type of butter or your apples are extra juicy, these figures might shift a tiny bit. But this gives you a good idea of what one cookie is packing for you. If you want to dig deeper into understanding sugars in fruit, I wrote a whole piece on the surprising sugar content of fruits that you might find interesting!

Here’s the general breakdown for one cookie (Serving Size: 1 cookie):

• Calories: 135
• Fat: 6g (of which Saturated Fat is 3.5g, and Unsaturated Fat is 2.5g—Trans Fat is 0, thank goodness!)
• Carbohydrates: 19g (with 1g of Fiber)
• Protein: 2g
• Sugar: 9g
• Cholesterol: 25mg
• Sodium: 75mg

See? Not bad for a delicious cookie that tastes like a treat! It’s a nice little dose of energy to get you through that first meeting or school drop-off line.

Share Your Perfect Apple Oatmeal Raisin Breakfast Cookies

Whew! We made it through the whole process—from preheating the oven to getting those beautiful, golden-edged cookies cooled on the rack. I sincerely hope these Apple Oatmeal Raisin Breakfast Cookies become the reliable, tasty secret weapon in your busy mornings that they are in mine!

But recipes, especially family favorites like this one, are always better when shared. I truly want to see your results! Snap a picture of your fresh batch—maybe sitting next to your morning coffee or packed in a lunch bag—and tag me on social media! I love seeing how my readers put their own spin on things.

If you get a chance to bake these, please come back here and leave a rating. Five stars if they saved your morning, but even a four-star review with a little note about why helps me improve things for everyone else! Did you use Granny Smith like I suggested? Did you sneak in some cinnamon? Let me know!

If you ever have questions about the process, substitutions, or if you just want to tell me how much you love the apple chunks, please don’t hesitate to reach out. You can always hop over to the contact page and drop me a line directly. Happy baking, and enjoy those easy mornings!

Print