It’s time for Back-to-School! With Back-to-School comes the recreational soccer league for my kiddos. To me, this means getting the freezer stocked up with easy to grab-no-go snacks, breakfasts and lunch items. I planned on doing some of that this past weekend, however, when I went to make my baked goods, I discovered I was out of flour (by out, I mean I only had a few cups left… plus lots of whole wheat flour…), so my baking endeavor has been postponed until Labor Day Weekend (a fitting weekend for laboring in the kitchen, wouldn’t you agree?).
I have been asked many times for the breakfast cookie that I use. Since I have not posted it on this blog yet, I will do that today so that you can all join me in making these cookies for yourself and your families next weekend. I generally double the recipe and then I wrap each cookie in wrap and bag them all up for the freezer. Wrapping them individually allows you to grab 1 and not have to thaw the whole bunch of them. They thaw quickly, but you can also pop them in the microwave for 20-30 seconds (1 or 2 cookies at a time, just what you need for the day). These are a favorite for the kiddos for breakfast, lunch and after school snacks. I like to grab one for a late-afternoon pick-me-up at the office.
Enjoy! (This recipe was originally posted at AllRecipes.com and when I printed it for my recipe box, it called for buttermilk instead of water. I suggest using buttermilk!)
- 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
- 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. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.
- Bake at 350 degrees F (175 degrees C) for 18 – 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.