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Category: Recipes
Prep Time: Cook Time: Total Time:
2 cups white sugar (I use a little less)
1 cup peanut butter
1 cup butter or margarine (I use applesauce for all or part)
1/2 cup water
2 tablespoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins
6 cups toasted oat cereal rings
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a very large bowl, mix together the sugar, peanut butter, butter,
water, vanilla and eggs until smooth. Combine the flour, baking soda
and salt; stir into the batter. Mix in the oats and raisins, then
carefully stir in the cereal. Drop 1/2 cupfuls of dough onto
ungreased cookie sheets, spacing cookies about 4 inches apart.
Flatten cookies to 1 inch thick.
Bake for 12 minutes in the preheated oven, until cookies are lightly
browned at the edges. Let stand on the cookie sheets for 5 minutes
before removing to wire racks to cool completely. Store at room
temperature. I like to put each cookie into a sandwich bag which
makes them easy to grab on the way out the door.
tried on 5/14 with chocolate chips in place of raisins. very good.
cheerios get a little crunchy - next time try a mix of cheerios and rice
crispies.
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Breakfast cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 cups white sugar (I use a little less)
1 cup peanut butter
1 cup butter or margarine (I use applesauce for all or part)
1/2 cup water
2 tablespoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins
6 cups toasted oat cereal rings
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a very large bowl, mix together the sugar, peanut butter, butter,
water, vanilla and eggs until smooth. Combine the flour, baking soda
and salt; stir into the batter. Mix in the oats and raisins, then
carefully stir in the cereal. Drop 1/2 cupfuls of dough onto
ungreased cookie sheets, spacing cookies about 4 inches apart.
Flatten cookies to 1 inch thick.
Bake for 12 minutes in the preheated oven, until cookies are lightly
browned at the edges. Let stand on the cookie sheets for 5 minutes
before removing to wire racks to cool completely. Store at room
temperature. I like to put each cookie into a sandwich bag which
makes them easy to grab on the way out the door.
tried on 5/14 with chocolate chips in place of raisins. very good.
cheerios get a little crunchy - next time try a mix of cheerios and rice
crispies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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