Apple Oatmeal Breakfast Cookies

• 1 cup Rolled Oats
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 6 Tablespoons Unsalted Butter, Softened
• 1/2 cups Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 1 cup Shredded Apple
• 1/2 cups Raisins
• Cinnamon Sugar, For Sprinkling (optional)

1. In a large bowl, stir together the oats, flours, salt, baking powder, baking soda, cinnamon and nutmeg. Cream together the butter and brown sugar until well combined. Add the eggs and vanilla and cream until light and fluffy. Stir in the shredded apple. Add the dry ingredients and mix until just combined. Stir in the raisins. Chill the dough for one hour.
2. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper or a silicone baking mat.
3. Drop the dough by spoonfuls (about 2 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. Sprinkle the tops of the cookies with cinnamon sugar, if using. Bake for 9-10 minutes until lightly browned and set. Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely.
4. Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like. You can also freeze them for up to 3 months.

rolled oats, allpurpose, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, unsalted butter, brown sugar, eggs, vanilla, apple, raisins, cinnamon sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/apple-oatmeal-breakfast-cookies/ (may not work)