Oat Breakfast Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup Unsalted Butter Softened1 cup Smooth Peanut Butter2 cups brown sugar1 tsp baking soda1/2 cup water2 eggs2 tbsp vanilla3 cups flour2 cups rolled oats1 cup raisins1/2 cup butterscotch chips or chocolate chips1/2 cup almonds sliced6 cups of oat cereal (cherios)
Makes 34 1/3 cup cookies.
Preheat oven to 375 degrees.
1.In a large mixing bowl, mix butter and peanut butter with a beater. Add water, eggs, and vanilla to mixture and mix up.
2. Add sugar to mixture. beat in.
3. Add flour to mixture. beat in.
4. Add rolled oats to mixture. beat in.
5. Add oat cereal, raisins, butterscoth and almonds. Mix together well by hand.
6. Drop 1/3 cup cookies on to and ungreased cookie sheet. Flatten slightly. Cook for 10-15 min depending on oven. Edges will be lightly browned.
7. Allow cookies to cool 5 min on cookie sheet and then move to a wire rack to complete cool.
8. enjoy
Number of Servings: 16
Recipe submitted by SparkPeople user WILLISK03.
Preheat oven to 375 degrees.
1.In a large mixing bowl, mix butter and peanut butter with a beater. Add water, eggs, and vanilla to mixture and mix up.
2. Add sugar to mixture. beat in.
3. Add flour to mixture. beat in.
4. Add rolled oats to mixture. beat in.
5. Add oat cereal, raisins, butterscoth and almonds. Mix together well by hand.
6. Drop 1/3 cup cookies on to and ungreased cookie sheet. Flatten slightly. Cook for 10-15 min depending on oven. Edges will be lightly browned.
7. Allow cookies to cool 5 min on cookie sheet and then move to a wire rack to complete cool.
8. enjoy
Number of Servings: 16
Recipe submitted by SparkPeople user WILLISK03.
Nutritional Info Amount Per Serving
- Calories: 544.6
- Total Fat: 25.1 g
- Cholesterol: 55.6 mg
- Sodium: 250.7 mg
- Total Carbs: 79.9 g
- Dietary Fiber: 7.5 g
- Protein: 11.2 g
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