Monday, September 14, 2009

Recipe: Double Oat Breakfast Cookies

1/2 cup butter, softened
1/2 cup smooth peanut butter
1 1/4 cups sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate chips
3 cups round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees.

In a 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.

Drop dough by 2 tablespoonfuls 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 a tightly covered container for up to 5 days or freeze for up to 3 months.

Better Homes and Garden magazine September 2009
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  1. Have you tried these? They look like a GREAT alternative to a granola bar!

  2. These are SO yummy--especially with a good cup of coffee! Mom