Back when I as teaching and the kids were in preschool, there were mornings that nothing went right. We had to be out the door by 6:30 am and getting those young'uns to eat was like pulling teeth sometimes. Often they ate string cheese or a poptart in the van on the way to school.
Now that we school at home, I still sometimes find that getting them to eat breakfast is a chore. So these breakfast cookies are perfect. They can be frozen and reheated as needed without a lot of fuss. They taste great and really fill a kid up. And a mom. Who wouldn't want to eat cookies for breakfast?
Here's what you need:
1/2 cup butter, softened
1 cup peanut butter
1/2 brown sugar
1/2 cup honey
2 teas vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 cups quick oats
1/2 cup wheat germ
1 teas salt
1 teas cinnamon
2 teas baking soda
1 cup raisins or chocolate chips (guess which one I use)
In a large bowl, beat the butter, peanut butter, sugar, honey and vanilla together until creamy. Beat in the eggs and milk.
In a small bowl, mix together the flours, oats, wheat germ, salt, cinnamon and baking soda. Add to the peanut butter mixture and mix well.
The dough will be stiff, so carefully stir in the chocolate chips or raisins. Use an ice cream scoop to form 12 mounds of dough on greased cookie sheets.
Use your hands to press them together, then flatten each one slightly with your palm.
Bake at 350 degrees for 15 minutes. Do not overbake or these will become crumbly. Cool on the baking sheets for 2 minutes, then remove to cooling racks.
These are really, really BIG cookies. One is all it takes to fill you up. You're going to want a glass of milk handy, too.
You can make smaller cookies if you have younger kids. Just be sure to adjust the baking time.
To freeze, wrap each cookie individually in plastic wrap once they're completely cooled. Place in freezer bags. To reheat, wrap a cookie in a damp paper towel and microwave for 20-30 seconds or until warmed through.
For more delicious recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.