I’m not sure why these are called “Breakfast Cookies.” Perhaps because of all the oats? They may not be the healthiest way to start your day, but they’re probably better for you than Fruit Loops.
My husband actually likes these better without chocolate chips, so I usually make a plain batch for him, then stir chocolate chips into the remaining dough. Sometimes I toss in some M&Ms, too. Mmmm.
1/4 c. butter or margarine, softened (or shortening)
1 c. peanut butter
3/4 c. white sugar
3/4 c. brown sugar
1/2 t. vanilla
2 eggs
3 c. uncooked oats (rolled are better than quick)
1 + 1/4 t. baking soda
1 c chocolate chips (I like half milk and half semi-sweet)
Beat butter, peanut butter, and sugars. Blend in vanilla and eggs. Stir in oats and baking soda. Mix in chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 375 for 9-15 minutes (the edges should barely start to turn golden). Let cookies sit for 1-2 minutes to finish cooking the center. Remove to rack to finish cooling.
1 c. peanut butter
3/4 c. white sugar
3/4 c. brown sugar
1/2 t. vanilla
2 eggs
3 c. uncooked oats (rolled are better than quick)
1 + 1/4 t. baking soda
1 c chocolate chips (I like half milk and half semi-sweet)
Beat butter, peanut butter, and sugars. Blend in vanilla and eggs. Stir in oats and baking soda. Mix in chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 375 for 9-15 minutes (the edges should barely start to turn golden). Let cookies sit for 1-2 minutes to finish cooking the center. Remove to rack to finish cooling.
Makes about 50 cookies.
Original recipe courtesy of http://peachtreecooking.blogspot.com
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