These Healthy Breakfast Cookies have chocolate chips, oatmeal, coconut, peanut butter, raisins and toasted walnuts. They are easy to make and delicious.
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup of peanut butter, preferably all natural
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups rolled oats
- 1 cup walnuts, toasted and coarsely chopped
- 1 cup raisins
- 1 cup unsweetened coconut, toasted
- 1 cup dark chocolate chips
- Preheat oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats.
- In a large sized bowl beat together the butter, sugar and peanut butter for 2-3 minutes. Add eggs one at a time, beating well between each addition. Beat in vanilla.
- In a separate medium sized bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips.
- Using a small ice cream scoop, drop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the cookies slightly.
- Bake the cookies for 8-12 minutes. The longer you bake the cookies the more crisp they will be.
- Remove from oven and cool on a wire rack. Store completely cooled cookies in a sealed container.
This recipe is adapted slightly from The Joy of Baking