Monday, September 28, 2009

Breakfast Cookies (Take 2)

And now from the test kitchen...
I have been trying different recipes for breakfast cookies. The first one I tried was too sweet and I didn't like the texture (too much butter). I think this one's a keeper although I will probably try a few more recipes and tweek them until I come up with our favorite.
3/4 c sugar
1/4 c canola oil (I subbed butter)
3/4 c peanut butter (might try crunchy next time)
1/4 c water
1 tsp vanilla extract
2 large eggs
1 1/2 cups flour (I used 1c ww and the rest white)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups old-fashioned or quick-cooking oats
1/2 c raisins
3 c cheerios (we used multi-grain kind)
I think you could sub lots of other things like nuts, coconut, cranberries, etc.
Original recipe called for mini chocolate chips (but we don't do that for breakfast)
Preheat oven to 375. Beat sugar, oil, peanut butter, water, vanilla and egg until well combined. Stir in flour, baking soda, oats and raisins. Mix well then gently fold in cheerios. Drop dough by 1/4 cupfuls onto cookie sheet-flatten slightly with spoon. Bake cookies 13 to 15 minutes. Recipe says it can be stored in airtight container or zip bag for up to 2 months (umm, don't think they'll last that long around here!)

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