Breakfast Cookies

 

Ingredients

 

Makes 5 to 6 dozen cookies

• 1 Butter Flavor Stick or 1 cup Butter Flavor all vegetable shortening

• 1 cup Crunchy Peanut Butter

• 3/4 cup granulated sugar

• 3/4 cup firmly packed brown sugar

• 2 eggs, beaten

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 3/4 cups quick oats, uncooked

• 1 1/4 cups raisins

• 1 medium Granny Smith apple, finely grated, including juice

• 1/3 cup finely grated carrot

• 1/4 cup flake coconut (optional)

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Method:

1. Heat oven to 350°F. Place sheets of foil on countertop for cooling cookies.

2. Combine 1 cup shortening, peanut butter and sugars in large bowl. Beat at medium speed with electric mixer until blended. Beat in eggs.

3. Combine flour, baking powder, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Beat until blended.

4. Stir in oats, raisins, apple, carrot and coconut, if desired. Drop by measuring tablespoonfuls onto un-greased baking sheet.

5. Bake for 9 to 11 minutes or until just brown around edges. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Note: Freeze cookies between sheets of waxed paper in sealed container. Use as needed for breakfast on-the-run or as a nutritious snack.