Peanut Butter Oatmeal Cookies

Who doesn't love dessert for breakfast? 

Anyone?

Donuts are a legit breakfast in my book. As are pastries. Maybe even chocolate cake.

Bill Cosby says so.

 Chocolate cake has milk and eggs in it. 

That totally counts.

These cookies could count, too.

There's peanut butter and oats and nuts.

See?

And since Spring Break is coming up for us at the end of the week, I just may serve these for breakfast.

I reserve the right to do that.

We will be on vacation, after all.

All 10 days of vacation. We are on a four day school week which means that the last day of school is March 29th and they don't go back until April 9th.

Heaven help us survive being home together that long.

I will need to get creative with them and make sure they aren't bored.

Pintrest, here I come!

Ingredients

1/3 c. peanut butter 

1/3 c. nuts, chopped (I skipped these and used crunchy peanut butter, but you can use peanuts, walnuts, pecans, etc.)

3/4 c. flour

1 tsp. baking soda

1/4 tsp. kosher salt

1/2 c. white sugar

1/2 c. brown sugar, packed

1/2 c. butter, room temp

1 tsp. vanilla extract

1 large egg

1/2 c. old fashioned oats

1/4 c. quick oats (I just used 3/4 c. quick oats)

1 c. Peanut Butter Baking Chips

Combine peanut butter and chopped nuts. In a mixing bowl, beat together butter and both sugars until light and fluffy. Add peanut butter mixture and vanilla. Blend well. Beat in the egg. Add flour, baking soda, and salt. Mix well. Add oats and mix well. Beat another minute. Cover with plastic and place in the fridge for at least 30 minutes. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray. Drop by spoonful onto baking sheet and bake 11-13 minutes. 

Note: If you want a soft cookie, slightly under bake them {10-11 minutes}. If you like a crisp cookie, bake them 13 minutes. 

Recipe adapted from Hoosier Homemade

Printable Version

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