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Recipes - Breakfast Cookies

Recipe Name

Breakfast Cookies

Submitted by

alissaedwards

Recipe Description

Really good!

Quantity	24	Quantity Unit	2 pans	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1	cup	peanut butter
1	stick	butter
1 1/4	cups unpacked	brown sugar
2	eggs	eggs, Free Roaming Organic Brown
1/3	cup	skim milk
1 1/4	cups	wheat flour, wholewheat Hard White
1/3	cup	milk powder, nonfat
1 1/2	cups	semisweet chocolate baking bits
1	cup (not packed)	raisins, seeded
1	cup	dry oats
1	cup	coconut, flaked

Steps

Sequence	Step

1	Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2	In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3	Add in the eggs and liquid milk, mix until well combined. Be sure to scrape the bottom and sides of the bowl once or twice.
4	On low speed mix in the flour, Hi Maize fiber, dried milk, cinnamon, and salt. Mix until the dough is cohesive. Add 4 1/2 cups total of your favorite add ins and mix until all are incorporated.
5	Scoop generous 1/4 cup mounds of batter 2 inches apart on the parchment lines sheets. Slightly flatten each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6	Bake the cookies for 18-22 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Yield: 18-20 cookies depending on size.

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