- 1/2 cup butter, softened
- 1 cup peanut butter
- 1 1/3 cups packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/3 cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups quick cooking oats
- 1/2 cup wheat germ
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup raisins
- Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets or line them with parchment paper.
- In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
- Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins or dates (see Cook's Note). Drop by ice cream scoopfuls 2 1/2 inches apart on prepared baking sheets. Flatten slightly.
- Bake in preheated oven for 18 to 20 minutes. Cool on baking sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.
03/09/2017
recipepes.com
hearty breakfast cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
