Oatmeal cookie with a breakfast boost
Prep Time: 20 minutes
Cook Time: 8 minutes per batch
No time for breakfast? Make a breakfast cookie that you can eat on the go.
I took the standard oatmeal cookie recipe (from the lid of the Quaker Oats Old Fashioned Oats canister) and gave it a breakfast boost. I replaced 1/2 cup of the all purpose flour with whole wheat flour and tossed in a small handful of ground flax seed. I reduced the granulated sugar by 1/4 cup, but added 1/4 cup of white chocolate chips. Finally, in addition to the raisins, I added 1/2 cup of walnuts and 1/2 cup of grated apple. It’s hearty enough to get you out the door but still tastes like a treat. It’s a little bit better for you- and way better than no breakfast at all!
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Note: I replaced 1/2 cup of the all purpose flour with whole wheat flour and tossed in a small handful of ground flax seed. I reduced the granulated sugar by 1/4 cup, but added 1/4 cup of white chocolate chips. Finally, in addition to the raisins, I added 1/2 cup of walnuts and 1/2 cup of grated apple.
|Yield:||4 dozen cookies|
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
to you by Amy Tobin
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