Peanut Oatmeal Raisin Breakfast Cookies

Closeup of two cookies on a white plate

I haven't posted anything in quite a long time, apart from finally pressing "Publish" on a 3-year-old draft just now. (I didn't even check for typos - sorry, folks - I'm clearly not a blogger.) But I threw together this recipe today, and it worked out quite well, so I thought I would share. I did not think to take photos while making them, so there's just the one of the end product. Here goes it.

1. Preheat oven to 350 F.

2. Cover with hot or boiling water and let sit:

2/3 cup raisins

3. Mix wet ingredients thoroughly (using electric mixer if possible):

1/2 cup peanut butter (I used "natural" chunky)

1/2 very ripe banana

1 Tablespoon molasses

1/3 - 1/2 cup sugar (I used 1/2 cup but could reduce that)

1/4 cup maple syrup

1 tsp vanilla

1 flax egg (1 T ground flax + 3 T water, let sit for a couple minutes)

4. Mix separately then add to wet mixture:

1 cup flour

1/4 tsp baking soda

1/4 tsp salt

5. Fold in until well distributed:

1-2/3 cup rolled oats

1/3 cup chopped pecans

Drained raisins

1/2 cup chocolate chips (optional)

6. Drop balls of dough onto greased or parchment-lined cookie sheet and gently press each down gently with the back of a spoon or your thumb. I used a medium scoop, so probably about 1.5-2 Tablespoons each.

7. Bake for 8-10 minutes. Because of the molasses, it's a little hard to tell when they're "golden brown" ready, but they should not look wet. The first batch I left in for 13 minutes, and they were edible but overbaked. At 10 minutes they were good, but if you really like a chewy cookie or have different baking conditions, you could start at 8.

8. Transfer to a cooling rack. Enjoy! 

You can probably replace the raisins with any small dried fruit and the pecans with walnuts (or leave out the tree nuts altogether). I used 1/2 cup sugar and thought there could be less, so I might even try 1/4 cup next time, but I think 1/3 cup is safe. 


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