Chunky Chocolate Breakfast Cookies

This is a modified version of a recipe I found on the King Arthur Flour site.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 big cookies

Ingredients

• 1⁄2 cup butter, softened
• 1  cup crunchy peanut butter
• 1 1⁄4 cups brown sugar
• 2  teaspoons vanilla extract
• 2  eggs
• 1⁄3 cup milk
• 1 1⁄4 cups white whole wheat flour
• 1⁄3 cup non-fat powdered milk
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 1  cup old fashioned oats
• 1  cup  semi-sweet chocolate chips
• 1⁄2 cup dried cranberries
• 1⁄2 cup raisins
• 1⁄2 cup golden raisin
• 1⁄2 cup coconut flakes
• 1⁄2 cup  cinnamon flav-r-bite

Directions

1. 1) Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
2. 2) In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
3. 3) Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
4. 4) On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 7 ingredients until combined.
5. 5) Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
6. 6) Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!