The Easy Apple Cookies My Whole Family Loves

When I was a kid, these cookies became a favorite once my mom told me that they were okay to eat for breakfast. They were a frequent fall offering over the years, making their way into lunches, snacktime, and “I just need a little something” moments.

When I asked my mom about the cookies 20-plus years later, she had neither a recollection of their origin, nor a recipe to share. So, I developed a version of my own to share with my family.

The tastes and textures in these dense cookies are so satisfying, as the sweet apples and tangy cheddar rub elbows with oats and raisins. I love that they keep well in the fridge, and I’ve doubled and tripled the batch to serve to groups at parties, camp-outs, and to simply have on reserve when things get busy.

I’m happy to carry on the tradition of cookies for breakfast in my home, with a satisfying sense of nostalgia and personal joy every time I make them.

Notes and Substitutions

• Use extra sharp cheddar: It has a stronger taste and better complements the apple than a milder version.
• Which apples to use: Gala apples make a sweeter cookie, though I love Granny Smith for their tang. However, whatever favorite apples you have on hand will work.
• Optional raisins: Though the raisins are optional, I highly recommend them. Or substitute cranberries, currants, chopped dates, or 2/3 cup of any dried fruit.
• Honey substitute: Instead of honey, you can use 1/3 cup packed dark or light brown sugar. This will result in a slightly drier cookie, though the difference is barely noticeable.
• Skip the applesauce: Vegetable oil can be used as a substitute for applesauce, resulting in a less apple-forward cookie.