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Wellington Daily News - Wellington, KS
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By Anne Kirchner
Aug. 18, 2013 9:33 p.m.



A friend recently introduced me to a breakfast cookie made with peanut butter and Cheerios. At first I was skeptical about putting Cheerios into a cookie recipe, but I was pleasantly surprised with this granola bar alternative. This cookie is great for a quick breakfast or an after school snack. I just baked a batch to begin my family's busy week. I added dried cranberries instead of raisins. The following recipe is from the Cheerios web site. Enjoy!

Cheerios Jumbo Breakfast Cookies

1 1/4 cups sugar

1/2 cup margarine

1/2 cup peanut butter

1/4 cup water

1 Tbsp. vanilla

1 egg

1 1/2 cups whole wheat flour or all-purpose flour

1 cup quick-cooking oats

1 cup raisins

1/2 tsp. salt

1/2 tsp. baking soda

4 cups Cheerios toasted oat cereal

1. Heat oven to 375 degrees. Stir together sugar, margarine, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.

2. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased cookie sheet. Flatten dough to about 1 inch thick.

3. Bake 13-15 minutes or until golden brown. Let stand 5 minutes before removing grom cookie sheet. Store loosely covered.

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