Oatmeal Peanut Butter Breakfast Cookies

Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.

Here's the skinny:

2 tablespoons shortening > nonstick cooking spray
1/4 cup mashed banana (about 1 small) > 1/2 cup mashed banana (about 1 large)
1/4 cup canola oil > no canola oil
1/2 cup regular chunky peanut butter > 1/2 cup chunky natural peanut butter (unsalted and unsweetened)
2/3 cup packed brown sugar >1/2 cup honey
1/2 cup all-purpose flour > 1/2 cup Gold Medal® whole wheat flour
1/4 cup whole dry milk powder > 1/4 cup nonfat dry milk powder
1 cup white chocolate chips > 1 cup dried cranberries or raisins

Nutritional Highlights

Total Fat

19 g (before)

8 g (after)

Saturated Fat

7 g (before)

1 g (after)

Sodium

120 mg (before)

35 mg (after)

Sugars

27 g (before)

22 g (after)

Calories

360 (before)

220 (after)

Prep Time:20 min

Start to Finish:50 min

makes:12 Servings

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Nutritional Information

1 Breakfast Cookie: Calories 220 (Calories from Fat 60); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 22g); Protein 6g % Daily Value Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8% Exchanges 1/2 Other Carbohydrate, 2 Fat Carbohydrate Choices