Autumn is in full swing here now. The streets are lined with a brilliant array of red, orange and gold. So far the weather has been perfect as well. Crisp sunny days and cool clear nights. This time of year puts me in the mood for cozy fires, warm soups and...cookies.
I'm always trying to come up with fun before school breakfast ideas. I thought breakfast cookies would be a nice change from breakfast burritos or muffins. If I was going to serve cookies for breakfast, however, they had to be low in sugar and packed full of nutritious ingredients.
Emily at Sugar Plum posted this fantastic peanut butter honey oatmeal cookie recipe back in April of 2008. One of the things that really caught my eye when I first read the recipe was the fact that the oats are toasted before adding them into the batter. I changed just a few things...you know me. I replaced the 1/2 whole wheat 1/2 all purpose flour with only whole wheat pasty flour, threw in some golden flax seeds, cranberry and cinnamon, reduced the sugar and replaced the honey roasted peanuts with plain old roasted peanuts.
These cookies were a big hit! I don't even feel all that guilty admitting to you that I ate several of these for breakfast.
Peanut Butter Honey Oatmeal Cookies
adapted from Sugar Plum
makes about 18 cookies
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp golden flax seeds
3 tbsp softened butter
1/3 cup creamy peanut butter
1/4 cup lightly packed brown sugar
2 tbsp honey
1 large egg
1 tsp vanilla extract
1/2 cup coarsely chopped roasted peanuts
1/2 cup dried cranberry
3/4 cup dark chocolate chips
Preheat oven to 350 degrees. Scatter oats on a large parchment lined sheet pan and spray oats lightly with spray oil. Bake for 10-12 minutes or until light golden brown.
In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon and flax seeds. In a large bowl, whisk together the butter, peanut butter, brown sugar, honey, egg and vanilla. Add the flour mixture to the egg mixture and stir just until combined. Fold in the peanuts, cranberries and chocolate chips. Using a small scoop, form dough into balls. Place onto a parchment lined sheet pan about an inch apart. Flatten each ball slightly with your palm. Bake at 350 for 10-12 minutes until golden brown.
I also would love to announce the winner of the Jovial pasta giveaway. Dum daa daa dum! Lucky number seven, Mimi of Screaming Mimi! Yay! Email me your shipping address and I will get this yummy pasta off to you asap.
Have an amazing week everyone!
One year ago: Pumpkin Cookies For My Little Pumpkins