Nathalie's Notes

Raising the Hardy Boys

Cheerio Cookies
There are secrets to baking. And I don't know any of them.

Sam started his first day of (play)school today and I needed something he could eat on the way there that he wouldn't refuse and that wasn't messy like applesauce in case he slept in and didn't have time to eat at home. So I made these Cheerio Cookies figuring it's got some good stuff in it and something for breakfast is better than nothing, right? I mean, unless we're talking about Red Bull on ice in which case nothing might be better. The first time I made these I thought they were awful but I may have overcooked them and I left out the sweet part trying to make them healthier. Bad call. This time even I like them. Sam is just delighted to have cookies for breakfast. Pronounced: cooooookeee.

We call these Cheerio Cookies but technically they are "Double Oat Breakfast Cookies" and I pulled the recipe form Better Homes and Gardens Prize Tested Recipes, Sept. 2009 by Marie McConnell

1/2 cup butter, softened

1/2 cup smooth peanut butter

1 1/4 cups sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/4 water

1 egg

1 Tbsp. vanilla

1 1/2 cups all-purpose flour (I used whole wheat flour and they seem fine)

1 cup rolled oats

1 cup golden raisins and/or milk chocolate pieces (I read this as an open invitation to experiment and used cran-cherries and white chocolate chips)

3 cups round toasted oat cereal (I used Cheerios)

1. Preheat oven to 375. Beat butter and peanut butter with electric mixer on med to high speed for 30 seconds. Sam didn't understand this concept and we may have over beat it. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg and vanilla until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. stir in raisins and oat cereal.

2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie shoot. (Oh. I just read that part about ungreased. I greased it. Nothing exploded). Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cook on cookie sheet for 5 minutes. Transfer to wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. MAKES 24 (2-cookie) SERVINGS. (No, it does not. I forgot to count how many it did make though. Maybe my 1/4 cupfuls weren't "scant" enough!)

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