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    You are in: Home / Recipes / Apple Peanut Butter Breakfast Cookies Recipe
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    Apple Peanut Butter Breakfast Cookies

    Apple Peanut Butter Breakfast Cookies. Photo by reena23

    1/1 Photo of Apple Peanut Butter Breakfast Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Tish's Note:

    This is a get up and go in the morning cookie filled with good for you stuff when you don't have time to sit down. Also good for the little ones snack after school if peanuts are not a problem.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Place sheets of foil on countertop for cooling cookies.
    2. 2
      Combine shortening, Peanut Butter and sugars in large bowl.
    3. 3
      Beat at medium speed with electric mixer until blended.
    4. 4
      Beat in eggs.
    5. 5
      Combine flour, baking powder, baking soda and cinnamon.
    6. 6
      Add gradually to creamed mixture at low speed.
    7. 7
      Beat until blended.
    8. 8
      Stir in oats, raisins, apple, carrot and coconut.
    9. 9
      Drop by measuring tablespoonfuls onto ungreased baking sheet.
    10. 10
      Bake for 9 to 11 minutes or until just brown around edges.
    11. 11
      Do not overbake.
    12. 12
      Cool 2 minutes on baking sheet.
    13. 13
      Remove cookies to foil to cool completely.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on August 23, 2009

      55

      I made these this afternoon for the school week.. VERY GOOD! FYI: Don't eyeball ingredients - and measure carefully! Good flavor, nutty, sweet but not overly so and packed with energy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2012

      45

      Great tasting recipe! Outside crunchy, inside soft. Changed recipe a little bit. Used plain vegetable shortening. Instead of 1 medium granny smith apple finely grated, I used 1/3 cup unsweetened applesauce. 1 medium carrot = 1/3 cup shredded twice (did not grate). I used sweetened coconut flakes. While beating creamy batter, in 2nd bowl, I combined oats, raisins (not golden variety), applesauce, carrot and coconut. I blended thoroughly before stirring into batter. Cooled cookies on cooling racks for an hour or so then bagged in preparation of giving them away. This recipe rates 5 stars, however, I gave it 4 since I made changes. Enjoy your "meal on the run." Thanks, Tish, for sharing this with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2008

      55

      I substituted Flax for half of the butter and Splenda for baking for part of the sugar and applesauce for some of the butter, and it turned out fantastic! Our cookies were chewy (not hard at all) and tasty to all who tried them. I made up a big batch and froze the extras until I had time to eat them, and they were great as a quick to grab snack. I did grate up an apple for this route, but will probably just use unsweetened applesauce for future batches.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apple Peanut Butter Breakfast Cookies

    Serving Size: 1 (1648 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1312.9
     
    Calories from Fat 640
    48%
    Total Fat 71.1 g
    109%
    Saturated Fat 15.4 g
    77%
    Cholesterol 74.4 mg
    24%
    Sodium 625.7 mg
    26%
    Total Carbohydrate 156.6 g
    52%
    Dietary Fiber 10.7 g
    42%
    Sugars 92.4 g
    369%
    Protein 23.8 g
    47%

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