Breakfast Cookies

Tomorrow the school bell will ring at 7:45 and for the first time in sixteen days I will be back in the building to hear it.  While tomorrow is technically a work day it still signifies going back to routine, schedules and deadlines.  This afternoon the house was deep cleaned, floors mopped and made breakfast cookies to last for the week!

One of my favorite ladies, Mrs. Renae Aycock, who invested in my spiritual life immensely shared this recipe for breakfast cookies and it's one of my favorite breakfast items!  I was also able to use my Kitchen Aid Mixer in the process.  Oh happy day.

Breakfast Cookies 

1/2 cup softened butter

1/2 tsp baking soda

1/2 cup smooth peanut butter

1/4 tsp salt

1 1/4 cup sugar

1/4 cup water

1 egg

1 Tbsp vanilla

1 1/2 cup flour

1 cup oats

1 cup chocolate chips

3 cups Cheerios

Preheat the oven to 375 degrees.  In large mixing bowl beat butter & peanut butter with a mixer on medium-high for thirty seconds.  Add sugar, baking soda & salt.  Beat until combined, scraping sides.  Beat in water, egg and vanilla.  Beat in flour and as much oats as possible.  Stir in remaining oats, chocolate chips and cereal.  Drop 1/4 cup, 3 inches apart on ungreased cookie sheet.  

Flatten slightly.  Bake 10-12 minutes or until edges are slightly brown.  Cool on sheet for five minutes and then transfer to a wire rack to finish cooling.  

You can store these for up to five days in an airtight container OR you can freeze them!  Since this recipe makes around 4 dozen cookies, I froze half of the batch for later in the month.

I love my Kitchen Aid mixer! 

drop cookies 3 inches apart

one of four cookie sheets

these two supervised the entire process

breakfast for a week

Special thanks to Mrs. Renae for sharing the recipe! She invested in me as a teenager & continues to impact my life even through simple things as breakfast!