I’ve never been a huge breakfast person. I don’t like eggs, ham or bacon. I like yogurt, bagels, cereal and pancakes/waffles. Oh and these breakfast cookies. I don’t really know if you can call them “breakfast” cookies, but I am because it’s got oats and peanut butter. Other than that they’re totally cookies, and who doesn’t love cookies at any time of the day?
- 1 c salted butter (room temp)
- 1 c brown sugar
- 1/2 c white sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1/2 c peanut butter
- 2 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c rolled oats
- 1 c chocolate chips
- Preheat oven to 375 degrees and line baking sheets with parchment paper
- In a large bowl, mix butter, sugar (white & brown) and peanut butter til smooth. Add eggs and vanilla.
- In a medium bowl, mix flour, baking soda, salt and rolled oats. Add flour mix to the cream mix and beat til incorporated. Stir in chocolate chips.
- Using a tablespoon, drop the batter onto the prepared baking sheet, spaced about 2 inches apart. These cookies won’t spread too much, so it’s okay if they’re a little bit closer together.
- Bake for 8-12 minutes. The longer they’re baked, the crispier they will be.
- Remove from oven and let cool. Store in a sealed container for up to a week.
This makes about 3 dozen cookies. Since I didn’t want to have all of those cookies sitting around the apartment for me to eat in one sitting (because I totally would), I froze half the batch. It’s super easy to do this, just ball up the batter you’re wanting to freeze, put it onto a parchment sheet lined baking sheet and stick into the freezer until they’re frozen. From there you’ll transfer them to a freezer-safe Ziploc bag until you want them. I’d label the bag with what the cookies are, oven temp and bake time. You don’t need to let them thaw, just stick them in when you turn the oven on and bake them for maybe about 2 minutes more.