Apple Oatmeal Breakfast Cookies

Steps

1. 1Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. 2In a large bowl, stir together the oats, flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. 3In another bowl, whisk together the oil, applesauce, brown sugar, eggs, and vanilla until combined. Stir in the shredded apple.
4. 4Add this mixture to the dry ingredients and stir until just combined.
5. 5Stir in the raisins and pecans.
6. 6Drop the dough onto the prepared baking sheet. I use a 1.5 tablespoon cookie scoop to portion out the dough (it will be very sticky).
7. 7Using damp hands, flatten the cookies a bit so they are about 1/2” thick (they won’t flatten in the oven).
8. 8Sprinkle the tops of the cookies with cinnamon sugar, if you like.
9. 9Bake for 9-11 minutes, or until the cookies are lightly browned and set in the middle.
10. 10Allow the cookies to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
11. 11Store in an airtight container at room temperature for up to 5 days. Place layers of paper towel between the cookies to absorb any excess moisture so they don’t get too sticky.
12. 12These cookies can also be frozen in an airtight container for up to 3 months.