Hearty Breakfast Cookies
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Rated by 19 members
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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.
| Prep Time: | 25m |
| Cook Time: | 20m |
| Ready in: | 45m |
| Yield: | 2 dozen |
| Ingredients | |
| 1/2 cup butter, softened 1 cup peanut butter 1 1/3 cups packed brown sugar 2 teaspoons vanilla extract 2 eggs 1/3 cup water 1 cup all-purpose flour 1 cup whole wheat flour 2 cups quick cooking oats 1/2 cup wheat germ 1 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons baking soda 1 cup raisins | |
- 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.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 479 cal | Total Fat: | 21.1 g | Cholesterol: | 56 mg | |||
| Sodium: | 606 mg | Carbohydrates: | 64.6 g | Fiber: | 5.4 g | |||
| Protein: | 12.7 g | |||||||
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