In a large mixing bowl, beat the eggs and add corn oil and melted butter. Mix until nice and thick. Add applesauce, cinnamon, and half the cake mix. Stir the cake mix in well, then add the other half box of cake mix and stir that in. Add raisins and nuts, if using. Mix everything together. Stir in the oatmeal. The dough is going to be very thick.
If it seems too thick to work with, add 2 Tbsp. applesauce or more. Some oatmeal takes up a lot more moisture than others. Cover it with plastic wrap and refrigerate for about an hour.
I love using parchment paper, and I can use it over and over while I'm baking in one session. That's usually about 8 pans of cookies, then I throw it away. It's done its job very well.
For these breakfast cookies, I use about 2/3 cup of dough for each and with lightly floured hands, pat them out to almost an inch thick and 4 inches around or a little more.
They don't spread much. I bake them at 350 degrees F for about 15-20 minutes. The cookies are going to still be pretty soft even after they've cooled on a wire rack. Do not allow them to over-brown. When completely cool, place them in an airtight container and refrigerate.
When ready to eat or wrap to take with you, place one in the microwave for about 30 seconds at full power. I wrap it in a paper towel, and it's ready to eat right from the paper or pop it into a little plastic bag.
The same dough works just fine for regular-sized cookies. Make them whatever size you like, bake them on parchment at 375 degrees F for 10-12 minutes. Cool on a wire rack.
|Time:||Less than 10 Minutes Preparation Time|
15-20 Minutes Cooking Time
Source: I was in a hurry to get all the cookies baked one day, and decided to make some extra-large ones. The children loved them for breakfast and told me it was the same thing as eating a bowl of oatmeal. I had to agree. We've been making Oatmeal-Raisin Breakfast Cookies ever since.
By pookarina from Boca Raton, FL
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I'm definitely going to try these! I know my son (11 yrs old) will love them....and I think my husband will too. Thanks!
I make cake mix cookies often. Haven't tried this recipe yet but look forward to it. My recipe calls for 1 box mix, 1/2 cup of oil and 2 eggs plus any flavoring/added ingredient you like such as chocolate chips, nuts, etc. Works really well with spice cake mix and toffee bits, or carrot cake mix and raisins, etc. I like really fresh cookies, so I make the mix, bake a few cookies and keep the mix in the fridge. It keeps over a week and I just bake fresh cookies every morning. Takes about 15 minutes at 350.
I'm so glad they turned out good for you too. Leaving out the nuts is something I have to do for the first 6-8 cookies I make too as they are for my hubby who doesn't care for them either. He loves the raisins though, so I push a few extra raisins in his as I pat them out.
I think if I were freezing them, I would double wrap them just to make sure they didn't lose moisture, although I'm not sure it'd make a lot of difference if they did. Everyone around here is going to "dunk" them in milk anyway.
Not only are they a great breakfast cookie, but they are also favorite bedtime snacks.
Thank you for sharing your baking experience with us. Recipes can sound good, but it's still all "Proof in the Pudding" or something like that. :-)
And, thank you to everyone for the lovely feedback.
I hope you all enjoy these cookies.
I baked them today. They are yummy! I made small ones because I needed them more for lunchboxes and snacks and I had almost 4 dozen. I made a few substitutions: egg whites only because of hubby, no nuts (family preference), and canola oil (it's what I had). I also used the unsweetened applesauce as you suggested. Great cookie!
Yum yum. I will definitely bake some of these . My kids will love them, and so will hubby and me. Oatmeal raisin is our all time fav.
Oh, they do look good. I love oatmeal-raisin cookies and I'd love one great big one for breakfast. Just to have something like that waiting for me to go with coffee in the morning will make getting up at 5am a lot easier, especially on cold mornings. When we were kids, my mother always insisted on us eating a hot breakfast, so it was usually oatmeal or cream-of-wheat. Great memories.
You are getting my vote.
Thank you so much for your reply. We came close to snow this past winter. lol Thankfully, the Lord spared us. Can't wait to bake these cookies. :)
I was doing pretty good on my self-imposed diet, Pookarina, then the very day I get back off my vacation and check out my email, there sits your big oatmeal and raisin cookies which just happen to be one of my longtime favorites.
You know I'm going to have to make these now, and tomorrow I'm still off from work, so I'll do it. They look absolutely luscious, and I can't wait. Love the idea of having a big oatmeal raisin cookie and calling it breakfast. I will only feel a little guilt.
Thank you for another great recipe. Thumb's up!
OK, now I understand kghsave. I apologize.
You can certainly keep the baked cookies unrefrigerated if you like. I refrigerate everything
because we live in hot and humid south Florida and unless I keep the air-conditioner running 24-7 I just don't feel the food is as safe as I'd like it to be. I do not use any preservatives in our foods, so unless something like cookies are eaten within a day or two, I'd worry about mold starting to form.
The cookies have real eggs in them, so I refrigerate them. When the kids want a warm cookie, they just wrap it in a damp paper towel and pop it in the microwave for 20-30 seconds. They have access to microwave ovens at work and at college as well as at home. Voila! Just like they're fresh from the oven.
It's fast and easy and I only have to spend one evening a week baking cookies enough to last a week.
I love it when we have our whole 3 days and 45 minutes of real winter here in south Florida. My oven is the only heat we've used for the past 3 years now. I keep waiting for it to snow, but have almost given up.
I'm sorry, but you misunderstood my question, after you finish baking all the cookies. You said place in an air tight container and refrigerate. I use lock & lock. So air tight is great. My concern is why keep them in the fridge? After they are all baked. I would like to freeze the excess; too tempted to make such an easy access. Would I have to refrigerate what I want available? :)
Definitely my kind of breakfast. These look so good and the pictures make me hungry.
You also make it sound easy enough for even me to make them. Will let you know what happens.
Thanks for sharing.
I haven't had oatmeal and raisin anything in decades and your recipe has me drooling now so will be baking a batch soon! ;-)
Hi Kghsave. The refrigeration step is to cool off the dough as that will firm up the butter and oil that's in the cookie dough and just makes it a little easier to handle. You could cover and refrigerate it overnight if you wanted to, I'm sure. I've never frozen the dough, but I suppose you could. We've never had a problem with baking them all in a morning or evening baking session, and keeping them for the few days it takes for them to be all eaten up.
Our daughter-in-law is in college, and has her study groups here several times a week. The young people are all medical students. Even so, they don't always eat as good as they should, so quite often "a little treat bag" goes home with them for the next morning. I didn't mention it in the recipe, but I will add sunflower seeds to the dough when I have them now. I'm still learning too.
Thank you to you and MisMachado for the lovely feedback. Let me know when you make them and how you like the way they turn out.
Our bunch likes oatmeal, especially in the winter time, but there are often times when we're in a hurry to fly out the door. With this bad economy, I am looking for ways to stop the visits to McDonald's and Burger King for breakfast items. Sometimes I'm up early enough to make egg sandwiches on hamburger buns for them to take with them. These Oatmeal Raisin Breakfast Cookies will be a nice change.
It's a great idea. It's so simple too. Thank you for shaing it.
I would like to try this, it sounds delish! One question, why do you refrigerate? For that many, I would be tempted to just freeze the excess and thaw as needed, does that work for this recipe? I hope that it does, it would save me from eating too many at a time. :)
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