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Ingredients
| salted butter: 1/2 cup (softened) |
| chunky peanut butter: 1 cup |
| light brown sugar (packed): 1 1/4 cups |
| vanilla extract: 2 tsp |
| eggs: 2 |
| 2% milk: 1/3 cup |
| whole wheat flour: 1 1/4 cups |
| non-fat powdered milk: 1/3 cup |
| ground cinnamon: 1 tsp |
| salt: 1 tsp |
| rolled oats: 1 cup |
| semisweet chocolate chips (chips): 1 1/2 cups |
| peanut butter chips: 1/2 cup |
| dried cherries (chopped): 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| golden seedless raisins (not packed): 1/2 cup |
Chunky Trail Mix Breakfast Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
- In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
- Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
- On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
- Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
- Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!