Sweet & Savory Tuesday - Nutritious Breakfast Cookies

INGREDIENTS:

• Shortening
• 1/2 cup butter, softened at room temperature
• 2/3 cup packed brown sugar
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 cup peanut butter (I use crunchy style)
• 1 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt, optional
• 1 tsp. cinnamon
• 1 cup rolled oats, non-instant variety
• 1 cup dried fruit such as apricots, bananas, cranberries, etc.
• 1/2 cup chopped pecans

DIRECTIONS:

• Heat oven to 350 degrees.
• Grease cookie sheet with shortening.  (If you're using a stoneware pan, you don't need to grease it.)
• Place butter in large mixing bowl and beat until creamy.
• Add brown sugar and mix until well blended, scraping sides if necessary.
• Add eggs and vanilla.  Mix on medium speed until combined.
• Add the peanut butter and mix until well blended.
• Place the flour, baking powder, baking soda, salt, and cinnamon in a small bowl.  Stir with a wooden spoon or small whisk.
• Stir flour mixture into the egg mixture.
• Stir in oats, fruit, and chopped nuts.
• Drop dough 2 inches apart onto baking sheet.
• Cook for 13-16 minutes or until cookie edges begin to brown. 

HELPFUL HINTS:

• I double the recipe and freeze the extra cookies if I have any left over.
• These are great to eat during your morning commute or pack in your lunch.
• This is a fun recipe to experiment with by adding additional dried fruits, nuts, seeds, etc.
• I especially like the peanut butter addition.
• Other types of flours can be substituted for the whole wheat; however, you would need to experiment as to determine exactly how much to add.

Here's to a Healthy Breakfast which is the most important meal of your day!

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