Tuesday, November 04, 2008
Quaker Breakfast Cookies
Photo © Quaker
A couple of years ago we were home to the US for a vacation and my sister told me about these "breakfast cookies" that she bought from Quaker. You know a quick and healthy mostly oatmeal type breakfast her kids could eat on the go.
I thought it was a good idea, but surely I could find some recipe online that was better, healthier, and didn't have any preservatives. I wanted to use more whole grains and organic peanut butter and reduce the overall sugar.
My kids have to get up in the morning at 6:15 to be out the door on the bus at 7. Some mornings breakfast can be a real chore. These cookies are great for Monday morning blues (just say breakfast cookies and the kids are up and out of bed!) The also pack well and make pretty healthy snacks.
My version modified from www.allrecipes.com
1/2 cup butter, softened
1 cup peanut butter
1 1/3 cups packed brown sugar
2 teaspoons vanilla extract
1/3 cup water
3/4 cup all-purpose flour
1 1/4 cup whole wheat flour
2 cups quick cooking oats
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup raisins
A couple of chocolate chip cookies for topping.
In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly. Put a few chocolate chips on top of unbaked cookie and press in.
Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
These cookies taste good, are good for you and the two or three chocolate chips on top give the kids the idea that this is something special and they get "breakfast" cookies.
All Recipes says this makes 12 servings (I find that this makes LOTS of cookies)We often divide the dough into thirds, making one batch of 15 cookies at a time. The rest freezes well and can be whipped out the night before for a quick thaw and bake.
Nutrition info from All Recipes
Calories: 479 per serving (which is about 2-3 cookies)
Total Fat: 21.1g
Total Carbs: 64.6g
Dietary Fiber: 5.4g