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