Oatmeal Breakfast Cookies Recipe

Name: Oatmeal Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving size: 36 cookies
Ingredients: ¾ cup butter, softened; ½ cup packed brown sugar; 2 eggs; ½ cup unsweetened applesauce; 1 tsp vanilla extract; 1 cup Robin Hood® Original All Purpose Flour; 1 cup Robin Hood Oats; 1 tsp each; baking powder, baking soda, cinnamon; ½ tsp salt; 1 cup dried fruit (diced apricots, blueberries, raisins, cranberries); ¾ cup chopped nuts (walnuts, pecans, almonds, peanuts)

Ingredients

¾ cup butter, softened
½ cup packed brown sugar
2 eggs
½ cup unsweetened applesauce
1 tsp vanilla extract
1 cup Robin Hood® Original All Purpose Flour
1 cup Robin Hood Oats
1 tsp each; baking powder, baking soda, cinnamon
½ tsp salt
1 cup dried fruit (diced apricots, blueberries, raisins, cranberries)
¾ cup chopped nuts (walnuts, pecans, almonds, peanuts)

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD serving size: 36 cookies

Instructions

Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
Cream, in a large bowl, using an electric mixer, butter and sugar until light and fluffy.
Beat in eggs, applesauce and vanilla.
Add dry ingredients until well combined. Stir in dried fruit and nuts.
Drop cookie dough by rounded tbsp (15 ml) onto prepared baking sheets, 2" (5 cm) apart.
Bake in preheated oven for 12 to 15 minutes or until edges are lightly browned.
Let cool 2 minutes and transfer to a wire rack.