Best Double Oat Peanut Butter Breakfast Cookie Recipes

DOUBLE OAT BREAKFAST COOKIES

Double Oat Breakfast Cookies image

$400.00 prize winner. Each serving is 2 cookies. I found this in Better & Homes and Gardens magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories Breakfast

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup smooth peanut butter
1 1/4 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisin (and or or milk chocolate pieces)
3 cups Cheerios toasted oat cereal

Steps:

Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

EASY PEANUT BUTTER OATMEAL COOKIES

Easy Peanut Butter Oatmeal Cookies image

This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 large egg
1-1/4 cups quick-cooking oats
1/2 teaspoon baking soda

Steps:

In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE OAT PEANUT BUTTER BREAKFAST COOKIE

Double Oat Peanut Butter Breakfast Cookie image

A few years ago I saw a detailed recipe for this cookie and decided to simplify it

Provided by Tina Brown @TinaBrown

Categories Cookies

Number Of Ingredients 9

Ingredients

17.5 oz package(s) betty crocker oatmeal cookie mix
17.5 oz package(s) betty crocker peanut butter cookie mix
4 tablespoon(s) water
1/3 cup(s) vegetable oil
3 tablespoon(s) vegetable oil
2 - eggs
1/2 cup(s) raisins
1/4 cup(s) each grated sweetened coconut, butterscotch chips, peanut butter chips, and chocolate chips
3 cup(s) toasted oats like cheerios

Steps:

Mix cookie mixes, water, all the oil and eggs.
Dough will be stiff. Incorporate raisins, chips and cheerios into dough.
Place heaping teaspoons full of cookie dough onto cookie sheets and bake in a 350 degree oven for 10-12 minutes. Makes about 4 dozen