Double Oat Breakfast Cookies

Thumbing through recipe cards last weekend while looking for my chocolate chip muffin recipe, I came across a recipe card that a dear friend of mine from Texas gave me about a year ago.  I used to babysit her two little munchkins and most mornings they would arrive at my house with these delicious looking cookie bars.  I finally gave in and asked her what she was sending with them and if I could have the recipe because they looked amazingly delicious.  A few mornings later she arrived with the kids and the recipe for the breakfast cookies and I stuck it in a recipe book, completely forgetting about it.  I was so excited to come across this forgotten card of yumminess and decided to make the cookies instead of the planned muffins that morning for breakfast.  Just picture the surprised looks on my boys' faces when I called them to the table for breakfast and served cookies to them on their plates.  I can proudly say I got the mom award that day.

These cookies taste incredible, they are filling and best of all...freezable!  After we were done with breakfast I put the remaining cookies in a zip lock freezer bag and put them in the freezer.  These are wonderful to eat straight out of the freezer with a hot cup of coffee or cold glass of milk.

My favorite recipes are the handwritten ones given to me from friends....

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What you need:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1 1/4 cup sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 cup water

1 egg

1 tbsp vanilla

1/2 cups all purpose flour

1 cup oats

1 cup chocolate chips  (or your favorite chip, white chocolate, butterscotch, peanut butter, etc.)

3 cups cheerios 

*the cookies pictured above were made with 1/2 cup peanut butter chips and 1/2 cup white chocolate chips)

How to make them:

Preheat oven to 375 degrees F.  In a large mixing bowl combine butter and peanut butter with electric mixer for 30 seconds.  Add sugar, baking soda and salt.  Beat until combined.  Beat in water, egg and vanilla for one minute.  Beat in flour, followed by the oatmeal until well combined.  Stir in chocolate chips and cheerios.  Drop by 1/4 cupfuls onto ungreased cookie sheet.  Bake 10-12 minutes or until edges are slightly browned.  Let cool on pan for 3 minutes and then transfer to wire rack to cool completely.  

A few substitution suggestions:

*3/4 cup sugar and 1/2 cup splenda 

*1 cup all purpose flour and 1/2 cup whole wheat 

Double Oat Breakfast Cookies