recipes

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