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Double Oat Breakfast Cookies

With a nutritious combination of peanut butter, oats, and raisins, these cookies are an ideal option for breakfast on the go.

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4.5 by 30 people

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  • Makes: 24 servings
  • Serving Size: 2 cookies
  • Prep: 25 mins
  • Bake: 10 mins 375°F
  • Stand: 5 mins

Double Oat Breakfast Cookies

Directions

  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.

Nutrition Facts (Double Oat Breakfast Cookies)

  • Per serving:
  • 397 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 38 mg chol.,
  • 263 mg sodium,
  • 60 g carb.,
  • 4 g fiber,
  • 31 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (1)

30 Ratings
1278 Days Ago
Perhaps a little decadent, but I turned the full recipe into 10 large breakfast "cookies". I tend to weigh ingredients versus measuring, whenever possible...This is a soft dough, so I used the "dip and sweep" method for the flour, weighing out 7.5 oz. I used 6 oz. milk chocolate chips, plus 2.5 oz. of the golden raisins. Additionally I used a ring mold to form each of the 10 4.2 oz. discs into 3 1/2 inch flattened rounds. Baked at 325° for 20 minutes. I turned off the oven, opened the oven for maybe 2 minutes to let out a good amount of heat. Shut the oven and let the cookies dwell until completely cool. These treats were perfect...not very sweet, crunchy throughout, but not as hard as a biscotti. A keeper of a recipe for sure!

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