Save I started baking these on Sunday nights when I needed something quick to grab during hectic weekday mornings. The smell of cinnamon always woke my roommate, and she'd shuffle into the kitchen asking if they were ready yet. They're not fancy, but they've saved me from skipping breakfast more times than I can count. The texture is somewhere between a cookie and a muffin top—soft enough to feel like a treat, but filling enough to actually fuel your morning.
The first time I made these for a early meeting, my coworker asked if I'd bought them from a bakery. I laughed because I'd literally pulled them from the oven at 6 a.m. in my pajamas. Now I double the batch every time because they disappear faster than I expect. There's something about warm oats and raisins that feels like someone actually cared about breakfast.
Ingredients
- Old-fashioned rolled oats: The backbone of the cookie, giving that chewy texture and wholesome flavor—quick oats turn mushy, so stick with rolled.
- Whole wheat flour: Adds a nutty depth and keeps them hearty without feeling heavy, though all-purpose works if that's what you have.
- Baking soda: Just enough to give a little lift without turning them cakey.
- Ground cinnamon: Warmth that makes the whole kitchen smell like a hug.
- Unsalted butter: Melted and cooled so it blends easily, adding richness without making them greasy.
- Unsweetened applesauce: Keeps them moist and lets you cut back on butter without sacrificing texture.
- Light brown sugar: Packed tight for that caramel-like sweetness that balances the oats.
- Egg: Binds everything together and gives them structure.
- Pure vanilla extract: A little goes a long way in rounding out the flavors.
- Raisins: Plump and sweet, they add pockets of natural sugar—soak them in warm water for 5 minutes if they're dried out.
- Chopped walnuts: Optional, but they add a toasty crunch that contrasts nicely with the soft cookie.
Instructions
- Prep Your Oven and Pan:
- Preheat to 350°F and line your baking sheet with parchment so nothing sticks. I learned the hard way that skipping parchment means scraping cookies off with a spatula.
- Mix the Dry Stuff:
- Whisk oats, flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. It should smell like a cozy fall morning.
- Combine the Wet Ingredients:
- In a large bowl, whisk melted butter, applesauce, and brown sugar until smooth and a little fluffy. Add the egg and vanilla, then whisk again until everything's glossy.
- Bring It Together:
- Pour the dry mix into the wet and stir gently until just combined—lumps are fine, overmixing makes them tough.
- Fold in the Good Bits:
- Stir in raisins and walnuts with a spatula, making sure they're evenly distributed. The dough will be thick and sticky.
- Scoop and Shape:
- Use a spoon or cookie scoop to drop 2-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart. Flatten each one slightly with your fingers or the back of a spoon so they bake evenly.
- Bake Until Just Set:
- Bake for 10 to 12 minutes—edges should look set, but centers can still seem a little soft. They firm up as they cool, so don't overbake or they'll turn dry.
- Cool and Enjoy:
- Let them sit on the baking sheet for 5 minutes, then move to a wire rack. They're perfect warm, but also great at room temperature the next day.
Save One morning my neighbor saw me eating one on the porch with my coffee and asked if I was having dessert for breakfast. I handed her one and she texted me an hour later asking for the recipe. Now we trade batches—she makes hers with cranberries and I stick with raisins. It's funny how a simple cookie can turn into a little ritual.
Storage and Make-Ahead Tips
These keep in an airtight container on the counter for up to 4 days, though mine rarely last that long. If you want to freeze them, layer them between parchment in a freezer bag and they'll stay good for 2 months. I like to pull one out the night before and let it thaw in my bag, or zap it in the microwave for 15 seconds if I'm in a rush. You can also freeze the dough in scoops on a tray, then transfer to a bag and bake from frozen—just add a minute or two to the bake time.
Customization Ideas
I've swapped half the raisins for dried cranberries when I wanted something a little tart, and once I used chopped dried apricots because that's what I had. A friend of mine adds a handful of mini chocolate chips and her kids devour them. If you're avoiding nuts, leave out the walnuts entirely or try sunflower seeds for crunch. You can even stir in a tablespoon of flaxseed or chia seeds if you want an extra nutrient boost without changing the texture.
Serving Suggestions
I usually eat these with black coffee or a glass of cold milk, but they're also great crumbled over yogurt or paired with a banana on the side. My sister likes to spread a thin layer of almond butter on top, which makes them even more filling. They're sturdy enough to toss in a lunchbox or gym bag without falling apart, and they don't need to be refrigerated, so they're perfect for road trips or early flights.
- Pair with a smoothie for a balanced breakfast.
- Pack in a tin for a homemade gift that actually gets eaten.
- Warm one up and top with a dollop of Greek yogurt and a drizzle of honey.
Save These cookies have become my go-to whenever I need something reliable and comforting without much effort. I hope they become part of your mornings too.
Recipe FAQs
- → What gives these oatmeal bites their soft texture?
The combination of melted butter, applesauce, and careful baking at a moderate temperature creates a chewy, tender inside with a soft exterior.
- → Can I substitute the raisins with other dried fruits?
Yes, dried cranberries or chopped dried apricots work well as flavorful alternatives to the raisins.
- → What role does cinnamon play in this dish?
Cinnamon adds warm, aromatic notes that complement the oats and raisins, enhancing the overall flavor profile.
- → How can I make these bites nut-free?
Simply omit the optional walnuts to avoid nuts while keeping the chewy texture and flavors intact.
- → What is the best way to store these oatmeal treats?
Store them in an airtight container at room temperature for up to four days or freeze for longer preservation.
- → Can I use quick oats instead of rolled oats?
Old-fashioned rolled oats provide a better texture, but quick oats can be used; expect a softer bite.