No ciderffects to worry about with these breakfast cookies!
I’m officially obsessed with fall baking again. The flavors are such a dream. Apple cider, cinnamon, clove…seriously, the best. Apple and pears are my star ingredients in bakes right now, but I will soon transition to pumpkin and then all things cranberry.
When I started working on this recipe, breakfast cookies were not the original plan. However, I decided to make these large scale and add oatmeal and VOILA!
Starting the Day with Breakfast Cookies
Cookies for breakfast? Yes, please! Breakfast cookies tend to be healthier than regular cookies (not always), so I think they’re just fine first thing in the morning. Way better for you than a pop-tart or donut. My recipe is reduced sugar so won’t result in a mid-morning crash. I eat one of these cookies with a side of mixed berries and a piece or two of turkey bacon and I’m set until lunch time.
Apple Cider Concentrate
Apple cider concentrate is the star ingredient in this recipe. You can purchase apple cider molasses, which is basically boiled down cider, or you can condense it down yourself. I usually go with option number two. I always have a half gallon of cider in my fridge during the fall. It is amazing on its own as a beverage and it is even better in baked goods. My go-to method can be found here! One half gallon will yield about 1 cup of boiled down cider. Get baking!
Time for Breakfast!
- Two cookie sheets
- Parchment paper or silicone baking sheets
- Measuring cups
- Measuring spoons
- Stand mixer with paddle attachment or large mixing bowl with hand mixer
- Medium mixing bowl
- Rubber spatula
- Small saucer
- 4 oz cookie dough/ice cream scoop
- Wire cooling rack
- 3/4 cup unsalted butter – room temperature
- 1/2 cup packed dark brown sugar
- 2 large eggs – room temperature
- 2 tsp vanilla
- 1/3 cup apple cider concentrate (or 1/4 cup regular cider)
- 3 1/2 cup all purpose flour – spooned and leveled
- 1/2 cup rolled oats
- 1 tbsp corn starch
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp ginger
- 1/2 cup golden raisins
- 1/4 cup turbinado sugar for rolling
Line two cookie sheets with parchment paper or silicone baking sheets. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together on medium for 3 to 4 minutes until fluffy. Scrape down the side of bowl with rubber spatula as needed. Reduce the speed to low and mix in the eggs, cider concentrate, and vanilla. The mixture will look lumpy but that is okay!
In a medium mixing bowl, add the flour, oats, corn starch, baking soda, sea salt, cinnamon, nutmeg, clove, and ginger. Whisk to combine. With the mixer on low, add the dry ingredients – 1/3 at a time – until just combined. Remove the bowl from the stand mixer and use the spatula to fold in the golden raisins.
Put 1/4 cup turbinado sugar on a saucer. Use 4 oz scoop to portion the dough into 8 large balls. Roll each ball in the turbinado sugar and place on lined cookie sheets – 4 on each sheet. Gently press down with hands and place cookie sheets in the fridge for 15 minutes as you preheat the oven to 350F.
Remove sheets from fridge and place on middle rack of the oven to bake for 12-15 minutes until edges golden. The center will still be soft and will set as the cookies cool. Let cool on cookie sheets for 10 minutes and then place on wire rack to cool the rest of the way. Store in airtight container for up to 4 days.Print