Double Oat Peanut Butter Breakfast Cookie Recipes

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

DOUBLE OAT PEANUT BUTTER BREAKFAST COOKIE

Steps:

• Mix cookie mixes, water, all the oil and eggs.
• Dough will be stiff. Incorporate raisins, chips and cheerios into dough.
• Place heaping teaspoons full of cookie dough onto cookie sheets and bake in a 350 degree oven for 10-12 minutes. Makes about 4 dozen

DOUBLE OAT BREAKFAST COOKIES

Steps:

• Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
• Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

DOUBLE-PEANUT COOKIES

Steps:

• Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.