Packed with oats, warm cinnamon, and diced apple, these breakfast cookies taste just like your favorite loaded bowl of oatmeal!

what you need:

all-purpose flour



baking soda

kosher salt

unsalted butter

granulated sugar

brown sugar


In a medium bowl, whisk the flour, oats, cinnamon, baking soda, nutmeg, and salt together. Set aside.

Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.


Add the egg and vanilla extract and beat until fully incorporated. Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.


Set 1 aside. Use a 2-tablespoon-sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet.


Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.


Ready to make this?