Cookies for breakfast?

Do you do it?  I am guilty! But hey, got no regrets.  You can’t eat super healthy every single morning, can you?  Sometimes you need a little cookie to motivate those kids… or yourself… to get out of bed.  Am I right?? Especially on a Monday!  Having two kinds of oats and some protein packed peanut butter makes me feel better about it though.  Say hello to these Double Oat Breakfast Cookies.  Do you see those multi-grain Cheerios hiding in there??

Not just for breakfast!

And of course they are called “breakfast cookies” but my kids enjoy them all day long.  And if we’re being totally honest I had three or four for lunch! Don’t judge.  One batch won’t last a whole day in my house.  I cut this recipe out of a Better Homes and Gardens magazine years ago.  We leave the raisins out because raisins ruin a good cookie.  😉  In our opinion.  But hey, leave them in if you are raisin lovers!  Try this recipe out and watch your kids’ face light up when you serve them cookies and milk for breakfast!

Print Recipe

DOUBLE OAT BREAKFAST COOKIES

Prep Time

20 minutes

Cook Time

10 minutes

Servings

cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter or crunchy if you like nuts
• 1 1/4 cups granulated sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cups water
• 1 Tbs. vanilla
• 1 1/2 cups all purpose flour
• 1 cup rolled oats
• 1 cup milk chocolate chips and/or golden raisins
• 3 cups Multi grain Cheerios

Prep Time 20 minutes Cook Time 10 minutes Servings cookies Ingredients 1/2 cup butter, softened 1/2 cup smooth peanut butter or crunchy if you like nuts 1 1/4 cups granulated sugar 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cups water 1 Tbs. vanilla 1 1/2 cups all purpose flour 1 cup rolled oats 1 cup milk chocolate chips and/or golden raisins 3 cups Multi grain Cheerios

Instructions

1. 1. Preheat oven to 375°. In a large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds until smooth. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in chocolate chips and Cheerios.
2. 2. Drop dough by scant 1/4 cups full about 3 inches apart onto an ungreased cookie sheet. I only bake 6 at a time. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store in a tightly covered container or freeze for up to 3 months.