Monday, September 28, 2009

Double Oat Breakfast Cookies! {YUM YUM!}

I found this delicious recipe via Journey to Jose's post she made on September 1! I am so mad at myself for holding off on trying it for so stinking long!!! It is messy and it does look intimidating for a newbie cook like myself but totally worth the mess!

The original recipe does not call for Flaxseed but I wanted to add it anyways. {And we did not add raisins.} :-) The only other ingredient that would have made these absolutely to die for would have been chocolate pieces... We ate on these for a long while! So good and although we are on Phase 1 of the South Beach Diet, most of the ingredients are Phase 2 approved {will have to find an alternative to the white flour...} so we're excited to have them in the house again in a couple weeks! :-)


1/2 cup butter (softened)
1/2 cup smooth 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 1/2 cup all purpose flour
1 cup rolled oats
1 cup raisins
3 cups round toasted oat cereal

Preheat oven to 375. Mix butter and peanut butter together. Add sugar, baking soda, and salt. Beat until combined. Beat in water, egg, and vanilla until mixed. Add flour and oats. Mix by hand when mixer gets too hard. Stir in raisins and cereal. Bake for 10-15 minutes.

Store in air tight container for up to 5 days of freeze for up to three months.

Instead of making them into cookies, we cut them into bars. Eh. All tastes the same. :-)

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