This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Hearty Breakfast Cookies

By: Janet Allen

"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."

Rate/Review | Read Reviews (145)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 dozen

Ingredients

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

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.