Baker's Dozen Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup natural peanut butter
2 cups sugar (white or brown)
add 4 eggs
1 Tablespoon vanilla
3/4 cup milk
Combine separately
3 1/2 cups flour (freshly ground whole wheat, or white, or a blend)
2 teaspoons baking soda
1 teaspoon salt
4 cups oats (rolled)
3/4 cup sunflower seeds
Combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.
Bake at 350 for 12 minutes, or until done.
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