Breakfast Cookies
1 CRISCO® Butter Flavor Stick or 1 cup CRISCO® Butter Flavor Shortening
1 cup JIF® Extra Crunchy Peanut Butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs, beaten
1-1/2 cups PILLSBURY BEST® 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)
1. Preheat oven to 350°F.
2. Combine 1 cup shortening, JIF® 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. Sir in oats, raisins, apple, carrot and coconut. Drop by tablespoonfuls onto ungreased baking sheet.
4. Bake for 9 to 11 minutes at 350°F or until just browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Tip Freeze cookies between sheets of waxed paper in a sealed container. Use as needed for breakfast on-the-run or as a nutritious snack.
Makes 5 or 6 dozen
Nutrients per Serving
(1 cookie)
Calories 109
Calories from Fat 46 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 7 mg
Carbohydrate 13 g
Fiber 1 g
Protein 2 g
Sodium 51 mg