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!
