Wholesome Double Oat Breakfast Cookies
Indulge in these delicious Wholesome Double Oat Breakfast Cookies, a $400.00 prize-winning recipe featured in Better Homes and Gardens magazine. Packed with the goodness of oats, the rich creaminess of peanut butter, and a delightful hint of sweetness from golden raisins and Cheerios, these cookies are not only a treat but also a fulfilling breakfast option. With each serving consisting of two cookies, they make for a perfect on-the-go snack, giving you energy to start your day right. Although I have yet to try this recipe, Iām excited to safeguard it for future baking endeavors that the whole family will enjoy.
24
Servings
50
Calories
12
Ingredients
Ingredients
butter
1/2 cup (softened)
smooth peanut butter
1/2 cup (none)
sugar
1 1/4 cups (none)
baking soda
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
water
1/4 cup (none)
egg
1 (none)
vanilla extract
1 tablespoon (none)
all-purpose flour
1 1/2 cups (none)
rolled oats
1 cup (none)
golden raisins or milk chocolate pieces
1 cup (none)
Cheerios toasted oat cereal
3 cups (none)
Instructions
1
Preheat your oven to 375Ā°F (190Ā°C).
2
In a large mixing bowl, combine softened butter and smooth peanut butter. Use an electric mixer set to medium-high speed to beat the mixture for about 30 seconds until creamy.
3
Add the sugar, baking soda, and salt to the bowl. Continue to beat until well combined, making sure to scrape down the sides of the bowl as needed.
4
Next, mix in the water, egg, and vanilla extract until all wet ingredients are fully combined.
5
Gradually add the all-purpose flour, beating just until blended into the mixture.
6
Incorporate the rolled oats, mixing in as much as possible with the electric mixer, then stir in any remaining oats by hand.
7
Gently fold in the golden raisins and Cheerios, ensuring they are evenly distributed throughout the dough.
8
Using a cookie scoop or scant 1/4 cup measuring cup, drop dough onto an ungreased cookie sheet, placing the cookies about 3 inches apart. Flatten the tops slightly with the back of a spatula.
9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
10
Once baked, allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
11
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition Information
2.5g
Fat
7g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Wholesome Double Oat Breakfast Cookies?
They are a $400.00 prize-winning recipe featured in Better Homes and Gardens magazine, combining oats, peanut butter, and Cheerios for a fulfilling breakfast.
How many servings does this recipe make?
The recipe makes 24 servings.
What is the preheat temperature for the oven?
The oven should be preheated to 375Ā°F (190Ā°C).
What type of peanut butter is recommended?
The recipe calls for 1/2 cup of smooth peanut butter.
Does this recipe use rolled oats?
Yes, it requires 1 cup of rolled oats.
Can I use chocolate instead of raisins?
Yes, you can use either 1 cup of golden raisins or milk chocolate pieces.
What cereal is included in the cookies?
The recipe uses 3 cups of Cheerios toasted oat cereal.
How much butter is needed and how should it be prepared?
You need 1/2 cup of softened butter.
Is there vanilla extract in the recipe?
Yes, the recipe includes 1 tablespoon of vanilla extract.
How long should I beat the butter and peanut butter?
Beat the mixture for about 30 seconds on medium-high speed until creamy.
Do I need to grease the cookie sheet?
No, you should use an ungreased cookie sheet.
How far apart should the dough be placed?
Place the cookies about 3 inches apart on the baking sheet.
What is the baking time for these cookies?
Bake the cookies for 10-12 minutes.
How do I know when the cookies are finished baking?
The cookies are done when the edges are lightly browned.
How long should they cool on the cookie sheet?
Allow them to cool on the sheet for 5 minutes before moving them to a wire rack.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days.
Can these breakfast cookies be frozen?
Yes, they can be frozen for up to 3 months.
How many calories are in one serving?
There are 50 calories per serving.
How much protein is in each serving?
Each serving contains 1.25g of protein.
What type of flour is used in this recipe?
The recipe uses 1 1/2 cups of all-purpose flour.
How much sugar is in the recipe?
The recipe calls for 1 1/4 cups of sugar.
Should I flatten the cookies before baking?
Yes, flatten the tops slightly with the back of a spatula after dropping the dough onto the sheet.
How much water is added to the wet ingredients?
1/4 cup of water is added to the mixture.
What is the fat content per serving?
The fat content is 2.5g per serving.
How many grams of carbohydrates are per serving?
There are 7g of carbohydrates per serving.
What size scoop should I use for the dough?
Use a cookie scoop or a scant 1/4 cup measuring cup.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What are some tags associated with this recipe?
Associated tags include breakfast, cookies, oats, peanut butter, healthy, and snack.
Is there salt in the recipe?
Yes, the recipe uses 1/4 teaspoon of salt.
How much baking soda is required?
The recipe requires 1/2 teaspoon of baking soda.