These cookies are sure to satisfy your breakfast needs when you are pressed for time. Large in size, hearty, and rich in flavor, this particular quick breakfast will leave you feeling satiated until lunchtime.
2 cups sugar
1 cup peanut butter (I recommend an organic brand such as Krema)
1 cup butter or margarine (Earth Balance vegan butter recommended)
1/2 cup water
2 Tbsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 cups rolled oats
1 cup raisins
3 cups of Kashi Heart to Heart cereal (or any other low sugar oat cereal of your choice)
Preaheat oven to 375° F.
In a large bowl, combine sugar, peanut butter, butter/margarine, water, vanilla, and eggs. Mix well until you have a thick and sticky batter.
Add baking soda, flour, salt. Again, stir well.
Mix in the rolled oats, raisins, and cereal.
Drop large, rounded spoonfuls onto a baking sheet lined with parchment paper. Make sure you have enough space between the cookies, as they do spread quite a bit while baking.
Bake for 14 minutes or until lightly browned on top. Allow the cookies to sit on the warm cookie sheets for a few minutes before transferring them to a wire rack to cool completely. Store in a plastic container.
Servings: 24 (medium size), or 16 (large size)
Music suggestions:
•Peer Gynt Suite No. 1, Op. 46: 1. Morning Mood- Grieg
•Haydn String Quartet in D Major, Op. 20 No. 4
No comments:
Post a Comment