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Hearty Breakfast Cookies
SUBMITTED BY:
Janet Allen
PHOTO BY:
Strat0sphere
"These cookies are a delicious and hearty alternative to doughnuts or pastries. Also great to pack in lunches and on trips. Try one with your morning coffee or tea. For a slightly richer treat, use buttermilk in place of the water. Substitute dates for the raisins if you prefer."
RECIPE RATING:
Read Reviews
(89)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
Original recipe yield 2 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
1 cup peanut butter
1 1/3 cups packed brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup water
1 cup all-purpose flour
1 cup whole wheat flour
2 cups quick cooking oats
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup raisins
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DIRECTIONS
In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.
Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
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REVIEWS
Reviewed on Sep. 6, 2007 by
PREGOCOOK
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PREGOCOOK
Sep. 6, 2007
Love this recipe! I'm sure it was a great recipe as is, but to bump of the "health factor" a bit I made some substitutions that worked well. I know that drives some people crazy to change a recipe all around, but if it helps to tweak it, WHY NOT!? This way there's a healthier version to play with. Instead of all the butter I only used 1/4 cup of butter and added applesauce. Then I only used 1 cup of brown sugar. When I mixed in all the PB etc. I added one big banana too. I put in 1 and 1/2 cups of raisins because we like them and heated up 1/2 cup apple juice to let the raisins soak in and then I used that "raisin water" in place of the water called for in the recipe. I also added 1/3 cup of ground flax to give it some more good stuff. We eat them in the afternoon for a healthy snack or when we're running out the door on a busy morning.
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29 users found this review helpful
Love this recipe! I'm sure it was a great recipe as is, but to bump of the "health factor" a...
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Reviewed on Jan. 13, 2004 by MONSTERMAMA
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MONSTERMAMA
Jan. 13, 2004
LOVE IT!! I'm a full-time mom and full-time student, so meals aren't really a priority in my life. These are so quick and easy to make, package in servings, throw in the freezer, and pull out in the morning. Toss some in my backpack and I'm set for the day. I shortened the baking time to 15 min. so they'd be a bit chewier, and substituted choc. chips for the raisins to get my son to eat them. I love getting to be a cool mom and letting him eat cookies for breakfast. Thanks!!
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21 users found this review helpful
LOVE IT!! I'm a full-time mom and full-time student, so meals aren't really a priority in my...
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Reviewed on Sep. 15, 2003 by ADORAN
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ADORAN
Sep. 15, 2003
I have never felt compelled to rate one of these recipes before, but these cookies are the best thing I've found here! I replaced the cinnamon and raisins with chocolate chips and upped the percentage of whole wheat flour to white flour and used buttermilk powder with good results. They freeze fabulously. And...I've gotten several requests for the recipe - one from a mom whose kids don't even believe in anything remotely resembling healthy food! Thanks for a great recipe!
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20 users found this review helpful
I have never felt compelled to rate one of these recipes before, but these cookies are the...
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Reviewed on Dec. 12, 2003 by MARCH103
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MARCH103
Dec. 12, 2003
I have been searching for just the right "healthy" cookie recipe for a long time. Usually I make "Ranger cookies" that have lots of good-for-you fillers but tend to be dry and crumble easily. This recipe just became my favorite! I like to bake things with nutritional value but ... really what makes a cookie a cookie is fat and sugar. A "health" cookie made with no fat, honey to sweeten and no eggs honestly isn't very satisfying. This cookie gives me a real "cookie fix" yet is versatile enough to be quite nutritional. I used natural peanut butter, substituted 4 egg whites for the 2 eggs (best to buy carton of pure egg whites), added 1/4 cup skim milk powder with the water, used all whole wheat flour (2 cups), and stirred in 1 c raisins, 1/2 cup mini choc chips, 1/2 cup chopped dates, 1 cup chopped walnuts. The dough is chunky so it helps to flatten it a little (to 1" thick or so). Also, I found they only needed about 15 min or less to bake -- they turned out slightly browned with firm tops but inside they were surprisingly "light"and soft. I used a wire wisk to beat the butter mixture and to add the whites and water. This may have helped. I also would try adding dried cranberries, and other nuts & seeds. I must say, I liked the results of this recipe so much that I have singlehandedly polished off 1/2 of the cookies in less than a week! May have to change the name to: "Hearty Breakfast, Lunch and Dinner Cookies"
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14 users found this review helpful
I have been searching for just the right "healthy" cookie recipe for a long time. Usually I...
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Reviewed on Aug. 27, 2003 by TRISHMARIANO
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TRISHMARIANO
Aug. 27, 2003
Excellent breakfast cookies that tasted great and were easy to make. I kept the batter in the fridge and baked them as I needed them... warm cookies in the morning, mmmmmm.
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12 users found this review helpful
Excellent breakfast cookies that tasted great and were easy to make. I kept the batter in the...
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Reviewed on May 20, 2008 by
Soifua
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Soifua
May 20, 2008
I love these cookies, they're not very sweet and they're good for breakfast or snack. Don't let the calorie section scare you, I made 27 cookies from one recipe and I used my ice cream scoop and when I measured how much dough the scoop holds it's 1/4 cup (that would make one serving 2 cookies plus like a bite of another cookie, one fills me up just fine). BUT I make mine healthier and it's moist and holds together well and has to be less calories. Here's what I did...no butter, add 1 c applesauce (unsweetened), used 1/2 c honey and 1/2 c brown sugar (in place of all the brown sugar), I also used all whole wheat flour and craisins (instead of raisins) - it's sooo good. If you like a heartier cookie I'd use rolled oats, quick oats make a softer cookie - both are yummy. If you like crunch in your cookies I think sunflower seeds would be great in them. They also freeze well, plus I've made them with soy butter for an allergic child, it's a little drier but still good.
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10 users found this review helpful
I love these cookies, they're not very sweet and they're good for breakfast or snack. Don't...
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Reviewed on Sep. 29, 2003 by
lightly salted
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lightly salted
Sep. 29, 2003
What a great recipe. I'm a grad student, so I don't have a lot of time to cook elaborate meals, and I'm a vegetarian so I have to pay attention to protein. This recipe is perfect: easy, yummy, protein-rich, and it produces really filling cookies. I subsituted 1/4 cup of applesauce for half of the butter (to cut down on the fat a little and add some more nutrients), and I also substituted 1/2 cup chocolate chips for half of the raisins and I threw in about 1/3 cup chopped walnuts. It's like trail mix in a cookie. If these freeze well, I can see myself making this every two weeks or so and not having to worry about breakfast/lunch all semester. Thanks so much for sharing this. Update: I just have to add, these stayed soft and tasted fresh for over two weeks, without chilling or freezing. I am so utterly impressed with this recipe.
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7 users found this review helpful
What a great recipe. I'm a grad student, so I don't have a lot of time to cook elaborate...
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Reviewed on Aug. 20, 2006 by Darlene
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Darlene
Aug. 20, 2006
These cookies are wonderful. I have a hard time getting my 3rd grader to eat breakfast... now I just hand him a big cookie and he is thrilled. I used applesauce in place of all of the butter and ground flax seed in place of the wheat germ. Great recipe. Thank You.
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5 users found this review helpful
These cookies are wonderful. I have a hard time getting my 3rd grader to eat breakfast... now...
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Reviewed on Feb. 29, 2004 by
CAMPPJPATTY
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CAMPPJPATTY
Feb. 29, 2004
I have made several recipes from this website, all 5 stars, and have never felt they were good enough to take the time to write. But this one is worth the effort. I made it exactly according to the recipe, using the suggested buttermilk alternative, except that I used Craisins instead of raisins. It is awesome and simple and our daughter and son-in-law who were visiting just had to have the recipe.
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5 users found this review helpful
I have made several recipes from this website, all 5 stars, and have never felt they were good...
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