Breakfast Cookies

Here’s the deal. These things are delicious. I put in an extra banana sometimes. I sometimes use corn syrup instead of the honey. These cookies are pretty forgiving, play around with them and see what you get. Best served in the morning with a tall glass of milk!

  • 8
  • 15 min
  • 25 min

Ingredients

  • 1 1/2 cups quick cooking oats (regular oats are good too)
  • 2 ripe bananas, mashed
  • 1/2 cup cereal of choice (Bran Flakes, Corn Flakes, Rice Crispies, etc) crunch it up a little
  • 1/4 cup peanut butter (creamy or crunchy)
  • 1/4 cup pure honey
  • 1/4 cup molasses
  • 1/4 cup Dried tart cherries!! (or if you want to be boring….Raisins, Craisins, whatever.)
  • 1/4 cup Chopped nuts (any kind is good, play around)
  • 1 Tablespoon vanilla

Directions

  1. Preheat oven to 350 F
  2. Place all ingredients in a large bowl and stir with a wooden spoon until well incorporated.
  3. Line a cookie sheet with parchment paper.
  4. Place rounded spoonfuls of dough onto the parchment lined cookie sheet. Flatten with a spoon.
  5. Bake in preheated oven for 25 minutes. Remove and let set for 3 minutes on the baking sheet before removing to a cooling rack.
  6. Store in the fridge for up to a week.

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