Tuesday, October 6, 2009
I know it has been a long time since I have posted. So sorry about that. I have been cooking a little more lately now that I have this whole pregnancy thing under control. I came across this recipe in a Better Homes and Gardens magazine. These were good but more like a straight up cookie rather than a "breakfast" cookie. But don't think we didn't eat them for breakfast. I mean they are called a breakfast cookie right?
1/2 cup butter, softened
1/2 cup smooth peanut butter
1-1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces (of course I used the chocolate)
3 cups round toasted oat cereal (such as Cherrios)
1. 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.
2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 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 tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.