These are “breakfast” cookies about as much as Nutella is “breakfast” food.
Like, not really.
But if you pile eggs, milk, and fresh fruit around them, they are part of a healthy breakfast, at least.
These are our back-to-school babies. We love them in many circumstances – like as dessert, as a snack for the park, as a grab-and-go treat on the carpool extravaganza at the end of the day, as an energy booster before or after sports, etc.
They’re pretty delicious if you’re into peanut butter and chocolate.
The kids gobble them up, and I keep them on a level playing field with granola bars. Yes, sugary and sweet – but there’s good stuff in there too.
Really, why not scarf them down with a big glass of cold milk?
Actually, I’d be much more likely to have them with a cup of coffee, but shhhh. We can keep that between you and me.
I came across these three years ago in the September issue of BH&G magazine. It was one of the reader-submitted recipes.
Marie McConnell was her name – from Shelbyville, Illinois.
Somehow it just feels fitting that such a bone-sticking after-school snack would come from a place called “Shelbyville” in the midwest.
The peanut butter, the finger food, the chocolate chips, the Cheerios. . . it’s so All-American.
Thanks Marie. Your cookies are still going strong in our house!
Double Oat Breakfast Cookies
- 1/2 cup butter, softened
- 1/2 cup smooth peanut butter (I used all-natural)
- 1 1/4 cups sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup golden raisins and/or milk chocolate pieces (I used semi-sweet)
- 3 cups round toasted oat cereal (I used Cheerios)
Preheat oven to 375 degrees F.
In large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds.
Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl.
Beat in water, egg, and vanilla until combined.
Beat in flour until combined.
Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats.
Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto an un-greased cookie sheet. Flatten slightly.
Bake for 10-12 minutes, or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to wire rack and let cool completely.
Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2 cookie) servings.
September 2009 Issue of Better Homes and Gardens, Prize Tested Recipes, Marie McConnell.
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