Prep 30 mins
Cook 15 mins
From St. John's Church Cookbook 2004 (Fox Lake, WI). The recipe doesn't say how long to bake these, and the yield is also a guess!
- 6 eggs
- 236.59 ml butter
- 473.18 ml brown sugar
- 354.88 ml honey
- 2129.31 ml oatmeal
- 19.71 ml baking soda
- 510.29-680.38 g peanut butter
- 14.79 ml vanilla
- 236.59 ml powdered milk
- 236.59 ml golden raisin
- 236.59 ml dates
- 170.09 g package dried mixed fruit, chopped
- 340.19 g chocolate chips (optional)
- Preheat oven to 350°F.
- Mix all ingredients in order.
- Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
- Bake until done (recipe doesn't say how long!). Do not overbake.
- These freeze well for a quick breakfast or snack.
These are so good. I baked them 15 minutes and they were perfect. I used coconut instead of the chocolate chips and for the fruit I used dried strawberries, cherries and apricots. After freezing for a few weeks they were just as good as when freshly baked. I will never buy those hard, dry granola bars again. Thanks so much for a great recipe.
These are fabulous!!! I halved the recipe and ended up with 32 cookies. I used golden raisins, dried blueberries, and dried cranberries for my fruit. I found that if I baked them at 350 degrees for about 15 minutes, they'd come out of the oven pretty soft, but would firm up nicely if left to sit on the baking sheet for a few minutes. (I tried baking the first batch for 10 minutes, and they stayed pretty squishy.) I can't speak to how well they freeze, as we've just been chowing down on them all week, but they are a good energy-packed, portable breakfast. I'll definitely be making these again - thanks for sharing, kburie!