Breakfast cookies are made with oatmeal and bananas ... a good way to start your day.
It is said that oatmeal is really good for you. My husband, Kevin, definitely thinks so; he eats oatmeal five days a week.
In an effort for Kevin to still have his oatmeal for breakfast, and yet be able to "grab and go" with it faster in the mornings, he did some research on homemade oatmeal bars and cookies, and that is how he came up with breakfast cookies.
The cookies are gooey and sweet. And hopefully if you have a little one around that doesn't like oatmeal, maybe you can try this recipe out on him or her.
Recipes can be trial and error sometimes. With that said, Kevin said there are two very important factors about this recipe. First of all, do not overcook the cookies. In our home we have to subtract 50 degrees from any recipe instructions, or else everything burns. Secondly, Kevin recommends using an electric mixer. I'm sure you can figure out why he said that when you read the recipe below.
1 cup of oats
1 teaspoon of cinnamon
1 tablespoon of light brown sugar
1/4 cup of creamy peanut butter
Using an electric mixer, blend all of the ingredients together.
Using a tablespoon, spoon out the cookies onto a nonstick stick cookies sheet or, if you have one, use a silicon sheet.
Bake the cookies for 10 minutes at 350 degrees.
Tip: This recipes yields approximately 16 bite-size cookies.