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Take-Along Breakfast Cookies

Paired with fresh fruit, these cookies are perfect for an energizing breakfast when you're on the go. Although they're called breakfast cookies, they're delicious any time of the day. —Pam Crockett, Huntsville, Utah

12 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 cup old-fashioned oats
3/4 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/4 cup toasted wheat germ
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup golden raisins
3 tablespoons sesame seeds

Directions

In a large bowl, cream the butter, peanut butter and brown sugar
until light and fluffy. Beat in the egg, milk and vanilla. Combine
the oats, flour, milk powder, wheat germ, salt, baking soda and
baking powder; gradually add to creamed mixture and mix well. Stir
in raisins.
Drop by 1/4 cupfuls 4 in. apart onto a greased baking sheet. Flatten
into 3-in. circles. Sprinkle with sesame seeds.

2 of 2

Take-Along Breakfast Cookies (continued)

Directions (continued)

Bake at 375° for 10-12 minutes or until edges are lightly
browned. Cool for 5 minutes before removing to a wire rack.
Yield: 1 dozen.

Nutrition Facts: 1 cookie equals 331 calories, 15 g fat (6 g saturated fat), 39 mg cholesterol, 281 mg sodium, 44 g carbohydrate, 3 g fiber, 9 g protein.