Yummy Apple Breakfast Cookies
PREP TIME
10 min.
COOK TIME
15 min.
Serving Size
20 cookies
Cookies for breakfast? These moist cookies loaded with oats, milk, and fresh apples are a terrific start to the day at home or on-the-go.
Ingredients
- 2 cups (500 mL) quick-cooking rolled oats
- 1 1/2 cups (375 mL) whole wheat flour
- 2 tsp (10 mL) ground cinnamon
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 ml) packed brown sugar
- 2 eggs
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) butter, melted
- 1 tsp (5 mL) vanilla
- 1 1/2 cups (375 mL) finely chopped apples (about 1 large)
Directions
| 1. | Preheat the oven to 375°F (190°C) with racks in the top and bottom thirds of the oven. Butter 2 large baking sheets or line with parchment paper. |
| 2. | In a large bowl, whisk together oats, flour, cinnamon, baking powder, and salt. In another bowl, whisk together sugar, eggs, milk, butter, and vanilla. Pour over dry ingredients and sprinkle with apples; stir until just blended. |
| 3. | Drop batter by 1/4 cup (60 mL) for each cookie onto prepared baking sheets at least 2 inches (5 cm) apart. Bake for about 15 minutes, switching pans on racks halfway or until a tester inserted in the center comes out clean. Let the cookies cool on pans for 2 minutes, then transfer to racks to cool completely. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Use apples that hold their shape and flavour when baked, such as Empire, Red Prince, Northern Spy, Granny Smith, or Crispin.
- Tip for kids: this recipe is a terrific introduction for kids learning how to bake.
- Teach them to measure dry ingredients properly by spooning them into a dry measuring cup and sweeping off the top.
- For liquid ingredients, pour into a liquid cup and check at eye level.
- For the adventurous: reduce the apples to 1 cup (250 mL) and add 1/2 cup (125 mL) chopped toasted hazelnuts, walnuts or pecans, and 1/3 cup (75 mL) chopped dried cherries.
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