Skinny Oatmeal Peanut Butter Breakfast Cookies Food

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
• Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
• Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

PEANUT BUTTER OATMEAL BREAKFAST COOKIES

Steps:

• Mix dry ingredients through oatmeal, stirring with a wire whisk to combine well.
• In a separate bowl, beat egg, brown sugar, vanilla and peanut butter and oil until combined.
• Combine dry and wet ingredients mixing well. Dough will be stiff.
• Place on lightly greased baking sheets (or parchment paper), flatten slightly and bake for 8-10 minutes at 350 degrees (don't over bake--they taste better slightly chewy).
• Enjoy!