I learn something new every day. When the theme of this month’s Creative Cookie Exchange was announced as Breakfast Cookies, I dutifully wrote it down in my calendar and didn’t give it another thought till last weekend. Friends were visiting from overseas and as I checked my to-do list, we discussed the upcoming challenge.
What the hell are breakfast cookies? I asked. How have I never heard of breakfast cookies? Are they a thing? I was assured that they most certainly are and that they can be purchased in supermarkets, even in Aberdeen. There, normal cookies are called biscuits and yet, they still bake and sell breakfast cookies!
I declined to look them up but decided to create my own version, a cookie that would be reasonably healthy, delicious and portable for breakfast, something akin to a muffin top. These guys are a little chewier than a muffin top, but they are still plenty cakey, as a muffin top should be.
Peanut Butter Oatmeal Muffin Top Cookies
Five-minute oats are the middle sibling between rolled oats and quick cooking oats. If you are measuring by weight, probably either of these can be substituted, with the rolled oats probably needing a little longer time to soften in the milk.
Ingredients
1/2 cup or 120ml milk
3/4 cup or 65g 5-minute oats
1/2 cup or 125g extra crunchy peanut butter (I prefer Jif but use your favorite.)
3/4 cup or 150g unrefined brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups or 190g flour
2 teaspoons baking powder
1/2 teaspoon salt
Method
Preheat oven to 375°F or 190°C and prepare your two baking sheets by lining them with baking parchment or silicone mats.
In a small mixing bowl, combine the milk and oats. Set aside.
In a large mixing bowl, use a wooden spoon to beat the peanut butter together with the brown sugar, egg and vanilla until you have a nice homogeneous mixture.
Add in the oats and milk. Stir to combine.
Sift the flour, baking powder and salt into the peanut butter bowl and fold until just combined.
Spoon about 2 level tablespoons of dough, at 2 in or 4cm apart, onto your prepared cookie sheets. I like to use a two-tablespoon scoop, which makes the process so much easier.
Use the bottom of a glass dipped in water or a damp hand to press the cookies down.
Cool for a couple of minutes and then use a spatula to transfer the cookies to a wire rack to finish cooling. These turn out cakey and very much like a breakfast muffin top!
Enjoy!
Check out all the other breakfast cookies we are sharing today! Many thanks to Felice of All That's Left Are The Crumbs for her behind the scenes work this month.
- Brown Sugar Almond Biscotti by Queen Bee Baker
- Italian Breakfast Cookies by All That's Left Are The Crumbs
- Peanut Butter Oatmeal Muffin Top Cookies by Food Lust People Love
- Ricotta Lemon Cookies by Cream and Butter
- Trail Mix Cookies by Karen's Kitchen Stories
Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board. We post the first Tuesday after the 15th of each month!
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