Hearty Yummy Breakfast Cookies - a Healthy Send-Off. . .

Nutritious "cookies" that are perfect for a breakfast on the run---whether to school or work, as a pick-me-up following a work-out or while on a hike. 

Almost everyone that tries one wants the recipe, so I thought you might also.

I have passed out many packages of these in the past few weeks, to grandchildren returning to college and their parents as they have passed through, coming and going, as they transported them. For the two of us, I put them in packages of 8 - which gives us each two breakfasts of two biscuits/cookies. They freeze very well and defrost quickly.

I usually double the recipe, mainly because it is just as easy to 1) make the mess all at once, and 2) a double recipe takes a full 18 ounce jar of peanut butter so that makes one less thing to measure.

Don't let the number of ingredients scare you off!!
The ingredient list looks long but most are common already-have-on-hand items---and if you choose to double the recipe, the number of utensils you have to wash remain the same, only with a larger bowl!

As I list the ingredients for the single recipe (makes about 3 dozen) I will put the doubled amounts in (  ).

1/2 cup butter or margarine, softened (1 cup)

1 cup peanut butter (2 cups or one 18 oz. jar)        
1-1/3 cups packed brown sugar (2-2/3 cups)
2 teaspoons vanilla (4 teaspoons)
2 eggs (4)
1/3 cup water (2/3 cup)
1 cup white flour (2 cups)*
1 cup whole wheat flour (2 cups)*
2 cups oats (quick or regular) (4 cups)
1/2 cup wheat germ (1 cup)**
1 teaspoon salt (2 teaspoons)
1 teaspoon cinnamon (2 teaspoons)
2 teaspoons baking soda (4 teaspoons)
1 cup raisins (2 cups)***

1. In large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla    until creamy.
2. Beat in eggs and water.
3. Combine flours, oats, wheat germ, salt, cinnamon and baking soda.
4. Mix into first mixture.
5. Stir in raisins---and chocolate chips and nuts if used
6. Drop by large spoonfuls about 2-1/2 inches apart on greased or parchment paper lined cookie sheets.

Flatten each cookie slightly.

Bake in preheated 350 degree oven for about 15 minutes (if you like them semi-soft) or about 18 minutes (if you prefer them harder).

Cool on cookie sheet about 2 minutes before transferring them to cooling racks. Store in airtight container or divide into freezer bags and freeze.

My other changes:

*In my double recipe I usually change the proportions as follows:  I use 2-1/2 cups white flour and 1-1/2 cup whole wheat. 
**Instead of wheat germ alone, I use a combination of wheat germ and flax meal
***In place of raisins, I use dried cranberries or other small pieces of dried fruit. I also add milk chocolate chips and, usually, chopped walnuts or pecans. 

And, I usually just take  dough portions the size I want, form them like I would small hamburger patties, and place them on the cookie sheet----skipping the dropping and flattening steps.


'til we eat again---
         Simply, Gail