The Ultimate Breakfast Cookie

Submitted by Galley Wench

"Breakfast on the go! I've made some changes to my favorite oatmeal cookie recipe; incorporating peanut butter and molasses! They're so yummy!"

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 16 large cookies

ingredients

• 3⁄4 cup unbleached all-purpose flour (3.4 oz.)
• 3⁄4 cup whole wheat flour (3.4 oz.)
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 cups rolled oats, old-fashioned (3 1/2 ounces)
• 1 cup toasted pecans, chopped (4 ounces)
• 1 cup raisins (or other dried fruit)
• 1⁄2 cup toffee pieces (or chocolate chips can be substituted)
• 6 tablespoons unsalted butter, softened but still cool
• 1⁄2 cup creamy peanut butter
• 1 1⁄2 cups light brown sugar
• 1⁄3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

directions

1. Preheat oven to 350 degrees.
2. Line two large baking sheets with parchment paper.
3. Whisk flour, baking powder, baking soda, and salt in medium bowl.
4. In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
5. In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
6. Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
7. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
8. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
9. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
10. The dough will seem dry, but resist the urge to add more liquid.
11. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
12. Using hands, gently press each dough ball to 1 inch thickness.
13. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
14. DO NOT OVERBAKE!
15. Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.