Breakfast Cookies

Cookies for breakfast?  Why not! I was given this recipe a few years back from a friend, and I make them often.  In fact, one of my children asked me to stop making them because she got tired of them! I took a break from making them, and my husband wondered why I hadn’t made them recently. I whipped up a batch and remembered why I used to bake them all the time.  They are a delicious grab-and-go cookie and easy to make.  Try one with your morning coffee or pack one (or two!) in your lunch.  You can easily double the recipe, and they freeze well.

Here is the recipe:

1/2 cup butter, softened

1/2 cup organic brown sugar (or coconut sugar)

1 egg

3/4 cup peanut butter (I used natural peanut butter)

2 cups old fashioned oats (use gluten-free if needed)

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon cinnamon (optional)

1/2 cup chocolate chips (optional, can also use dried fruit or nuts)

 

Directions:

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or use a Silpat liner.

Cream butter and sugar together. Add egg and mix. Add peanut butter and vanilla, mix well. Stir in oats, baking soda, mix well. Add chocolate chips. Use a medium-sized scoop and place on cookie sheet. Allow for a little room between the scoops because the cookies spread a bit during baking.

Bake for 10-12 minutes. Allow cookies to cool on the cookie sheet for 5 minutes. Store in an airtight container.  Enjoy!