I love me some breakfast!
But as I’ve gotten older, I’ve realized that I can’t sit down and eat pancakes and eggs every morning. If I did, I would be carrying around A LOT of extra ‘pancake’ weight, so I choose to stick with the basics.
And for me the basic is Cheerio’s. Yep, just about every morning you can find me enjoying a good bowl of O’s and a hot cup of coffee. Every once in awhile I’ll venture in to the Snap, Crackle, Pop world, but most of the time… I’m a O’s kind of gal.
With this being said, I was excited when I saw the recipe for Double Oat Breakfast Cookies in my Better Homes and Gardens Magazine. Those cute little O shaped yummies caught my eye, so I knew I had to try it out.
I just made these this morning and they are Yummylicious!
- 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 egg
- 1 Tbsp. vanilla
- 1-1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup golden raisins and/or milk chocolate pieces
- 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.
The NSPH’s (Not so Perfect Housewife) review:
After these were cool and ready to try out, my girls were right there ready to help. The three of us decided that they were VERY VERY good, but a little heavy and sweet for a morning treat.
The recipe calls for sugar, but I think next time I would substitute with honey.
We did use unbleached flour and all natural peanut butter, so it’s a little bit on the healthy side. LOL.
All in all these Breakfast Cookies are pretty good and I can definitely see myself making them again. They would be great for those busy mornings and you need something fast.