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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Oat Breakfast Cookies Recipe

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This recipe for Double Oat Breakfast Cookies is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. peanut butter
1 1/4 c. sugar
1/2 tsp. soda
1/4 c. water
1 egg
1 Tbsp. vanilla
1 1/2 c. flour
1 c. rolled oats
1 c. golden raisins / can also add dried cranberries
1 c. chocolate chips
3 c. Cheerios
Directions:
Directions:
Preheat oven to 375º. Cream butter, peanut butter and sugar. Add egg, vanilla and water. Stir together the flour and soda. Add to creamed mixture. Add oats, raisins, and chips. Finally, add Cheerios.

Drop by 1/4 c. 3" apart and flatten slightly. Bake 10 -12 minutes.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This recipe came from Nyla Shellito. Once baked, wrap individually and freeze. They keep very well.

 

 

 

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