Double Oat Breakfast cookies Friday, January 8, 2010


A Better Homes and Gardens Recipe

1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cups sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup water
1 egg
1 TBSP vanilla
1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate chips
3 cups round toasted oat cereal (such as Cheerios)


Preheat oven to 350 deg. In a large mixing bowl, beat butter and peanut butter with electric mixer on medium 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 and you can with mixer. Stir in any remaining rolled oats. Stir in raisins (or chocolate) and oat cereal. Drop dough by scant ¼ 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 in a tightly covered container and will keep up to 5 days. These cookies freeze nicely.

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