DOUBLE OAT BREAKFAST COOKIES
$400.00 prize winner. Each serving is 2 cookies. I found this in Better & Homes and Gardens magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Breakfast
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. 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 oats. Stir in raisins and oat cereal.
- Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a 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.
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Jerry Maggit
[email protected]These cookies are a great way to use up leftover oats. I always have a bag of oats in my pantry, so it's nice to have a recipe that uses them up.
gamer pup099
[email protected]I've never made breakfast cookies before, but these were so easy to make and they turned out great! I'll definitely be making them again.
Md Sojib Mondal
[email protected]These cookies are so easy to make, and they're always a hit with my family and friends.
Mary Nicholas
[email protected]I'm not a fan of raisins, so I omitted them from this recipe. The cookies were still delicious.
Blessing Phunyugu
[email protected]These cookies are a great make-ahead breakfast option. I make a batch on the weekend, and then I have breakfast all week long.
Nayyar Iqbal
[email protected]I made these cookies for my kids, and they loved them! They're a great way to get them to eat their oats.
THR Rafi Ahmed
[email protected]I'm allergic to peanuts, so I substituted almond butter in this recipe. They turned out great! I love the almond flavor.
Asana Yakubu
[email protected]I followed the recipe exactly, but my cookies turned out really flat. I'm not sure what I did wrong.
Elenor Meyer
[email protected]These cookies were a bit too dry for my taste. I think I would have liked them better if I had added more milk to the batter. Otherwise, they were pretty good.
Don Cambe
[email protected]I'm not a big fan of oatmeal, but these cookies were surprisingly good. They're soft and chewy, and the peanut butter and raisins add a nice flavor. I'll definitely be making these again.
Muhammad Mukanga
[email protected]These cookies are amazing! I love the combination of oats, peanut butter, and raisins. They're the perfect balance of sweet and savory. I'll definitely be making these again and again.
Shab offi
[email protected]I was looking for a healthy breakfast cookie recipe, and these fit the bill perfectly. They're made with whole oats and peanut butter, so they're packed with nutrients. I also like that they're not too sweet.
Sheran Poellnitz
[email protected]These cookies are so good! I made them for my family this morning, and they loved them. They're soft and chewy, and the oats give them a nice texture. I'll definitely be making these again.
Awais Usman
[email protected]I've been making these cookies for years, and they're always a hit. They're perfect for breakfast, lunch, or a snack. I often add chocolate chips or nuts to the batter for a little extra flavor.
Tamsin de la harpe
[email protected]These cookies are a great way to start the day! They're hearty and filling, and they keep me going all morning long. I love the combination of oats, peanut butter, and raisins. They're also really easy to make, which is a bonus.