Breakfast Cookies

My husband is hard to keep fed. He just doesn’t feel full for long. Might have something to do with hypoglycemia. Nonetheless, these cookies are an answer to prayer for me. My husband claims that they keep him full all the way till lunch. That is nothing short of miraculous. (Granted, he does eat two of them, but still….) With a glass of milk, this is a great quick breakfast to feed the family on a busy morning.

1 1/2 cups peanut butter

1 cup butter

1 cup packed brown sugar

1/2 cup mashed banana OR pumpkin OR applesauce OR rhubarb jam OR apricot jam OR marmalade

1/4 cup molasses

4 eggs

2 tsp vanilla

4 cups rolled oats (not quick-cooking)

3 cups whole wheat flour

1 cup sunflower seeds

1 cup instant dry milk powder

2 tsp baking soda

1 tsp salt

 

Combine first seven ingredients. (You might need to do this by hand as it’s quite a thick mixture. I use a Bosch mixer.) Mix in the remaining ingredients very well. Scoop dough with a 1/4 cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes at 350*F. Cool on baking sheets for 5 minutes; transfer to cooling rack.

 

These freeze well. I wrap them individually in plastic wrap and then store them in a large ziplock freezer bag. You could also just freeze them in a plastic container with wax paper between each layer.

These are very versatile cookies, as you can tell by the all the options on that one ingredient line. You could add in raisins or chocolate chips, coconut, other dried fruit or seeds, etc. Experiment and enjoy!