A few years ago, my sister-in-law sent me this recipe >> for Hearty Breakfast Cookies. The picture posted with it made me hesitant, but we tried them anyway and fell in love. They make a perfect healthy-ish treat (I'm a sucker for sweets). We've made them to take on the road, they're awesome for a pregnancy indulgence that I don't feel as guilty about, and this week we made them for after-school snack.
I've made a few small adjustments to the original recipe (seriously, who bakes cookies for twenty minutes?! And I'll pass on the raisins), and I took some fresh, hopefully more tempting photos. Enjoy :)
O A T M E A L P E A N U T B U T T E R -
C H O C O L A T E C H I P C O O K I E S
i n g r e d i e n t s
1/2 c butter or alternative, softened
1 c peanut butter
1 1/3 c packed brown sugar
2 tsp vanilla extract
2 eggs (or 1/2 cup applesauce for vegan alternative)
1/3 c water
1 c all-purpose flour
1 c whole wheat flour
2 c quick cooking oats
1/2 c wheat germ
1 tsp salt
1 tsp ground cinnamon
2 tsp baking soda
1+ c dark chocolate chips
d i r e c t i o n s
1 | In a large bowl, beat together butters, sugar, vanilla, eggs and water until smooth.
2 | In another bowl, combine flours, oats, wheat germ, salt, cinnamon, and baking soda. Add into peanut butter mixture, and mix in chocolate chips.
3 | Drop teaspoon fulls onto a cookie sheet, or form into flat discs. Bake at 350 degrees for 9 minutes. Allow to cool on cookie sheet.
Bake as many as you'd like, then save the remaining dough in an airtight container in the fridge and bake fresh cookies as you wish.
Cookies will be soft and chewy for a couple days as long as you don't overcook them.
i n s t a g r a m w o r t h y ; )