PRIZE TESTED RECIPES' $400 WINNER
Marie McConnell,
s h e l b y v il l e . il
BREAKFAST SWEETS CATEGORY, SEPTEMBER 20 09
DOUBLE OAT BREAKFAST COOKIES
/2
cup butter, softened
/2
cup smooth peanut butter
1 4
cups sugar
V2
tsp. baking soda
4
tsp. salt
4
cup water
1
egg
i
Tbsp. vanilla
1/2
cups all-purpose flour
1
cup rolled oats
i
cup golden raisins
and/or milk chocolate pieces
3
cups round toasted
oat cereal (such
as Cheerios)
1. P reh eat oven to 375°F. In large m ixing bow l
b eat b u tte r and p ean u t b u tte r w ith electric
m ix er on m ed iu m to high speed for 30 seconds.
A dd sugar, b aking soda, an d salt. B eat until
com bined, scrap in g sides o f bow l. B eat in w ater,
egg, an d vanilla until com bined. B eat in flour
u n til com bined. B eat in as m uch o f th e rolled
oats as you can w ith m ixer. Stir in any rem ain in g
rolled oats. Stir in raisins and o at cereal.
2.
D rop dough by sca n t
lA
cupfuls abo u t
3 inches ap art o n to an ungreased cookie sheet.
F latten slightly. Bake for 10 to 12 m in u tes or
until edges are lightly b ro w n ed . Cool on cookie
sh ee t for 5 m inutes. T ran sfer to a w ire rack and
let cool com pletely. S tore cookies in a tightly
covered c o n tain er for up to 5 days o r freeze for
u p to 3 m onths.
MAKES
24
(2-COOKIE) SERVINGS.
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occasion, visit BHG.conyfood
P R IZ E T E S T E D R E C IP E S “ C O N T E S T D E T A IL S
S E E P A G E
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