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Ingredients
| salted butter: 1/2 cup (softened) |
| peanut butter: 1 cup |
| light brown sugar (packed): 1 1/3 cups |
| vanilla extract: 2 tsp |
| eggs: 2 |
| water: 1/3 cup |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| quick oats: 2 cups |
| wheat germ: 1/2 cup |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| baking soda: 2 tsp |
| seedless raisins (packed): 1 cup |
Hearty Breakfast Cookies
Credit: AllRecipes
User rating:
"These cookies are a delicious and hearty alternative to doughnuts or pastries. Also great to pack in lunches and on trips. Try one with your morning coffee or tea. For a slightly richer treat, use buttermilk in place of the water. Substitute dates for the raisins if you prefer."
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Prep Time
25 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
Directions
- In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
- Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.
- Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.