2 Make Ends Meet: Oatmeal Peanut Butter Breakfast Cookies--from Eat Better America

Thursday, March 11, 2010

Oatmeal Peanut Butter Breakfast Cookies--from Eat Better America

I love getting recipes from Eat Better America. I received an e-mail from them yesterday morning and had to try this recipe for Oatmeal Peanut Butter Breakfast Cookies before the day ended. Very nummy! AND good for you. I have written about Eat Better America before, because they take familiar recipes and "healthify" them. I always think it's a great idea to make a recipe a little healthier, as long as it doesn't take away from the taste. Now, I had never tried the original recipe for this breakfast cookie, but I would have no need to, as the "healthified" version is fabulous on it's own.

Oatmeal Peanut Butter Breakfast Cookies

Prep Time:20 min

Start to Finish:50 min

makes:12 Servings

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

***I made the recipe, just as stated, with one minor adjustment. I did not have raisins or craisins on hand. I used semi-sweet chocolate chips instead. (Okay, so that part isn't "healthified", but nobody complained. ;)) I also made most of the cookies smaller, as I would rather have a couple smaller cookies than one big one.
Enjoy!!
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