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
- 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
- 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.
- 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.
Originally published as Take-Along Breakfast Cookies in Country Woman August/September 2008, p27
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