Hearty Breakfast Cookies Recipe

Ingredients
<br>- ½ cup butter, softened
<br>- 1 cup peanut butter
<br>- 1 ⅓ cups packed brown sugar
<br>- 2 teaspoons vanilla extract
<br>- 2  eggs
<br>- ⅓ cup water
<br>- 1 cup all-purpose flour
<br>- 1 cup whole wheat flour
<br>- 2 cups quick cooking oats
<br>- ½ cup wheat germ
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground cinnamon
<br>- 2 teaspoons baking soda
<br>- 1 cup raisins
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.
<br>step 2: In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
<br>step 3: Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook's Note). Drop by ice cream scoopfuls  2 1/2 inches apart on prepared baking sheets. Flatten slightly.
<br>step 4: Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
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Ingredients
- ½ cup butter, softened
- 1 cup peanut butter
- 1 ⅓ cups packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- ⅓ cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups quick cooking oats
- ½ cup wheat germ
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup raisins

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.
step 2: In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
step 3: Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook's Note). Drop by ice cream scoopfuls 2 1/2 inches apart on prepared baking sheets. Flatten slightly.
step 4: Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.

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