As part of a sponsored post for Collective Bias® and Smart & Final, I created a hearty breakfast cookie that can double a snack and dessert!
With the new school year starting in less than a week, I am in full preparation mode. I probably do more organizing at back-to-school time than I do during Spring cleaning. Many of you can probably relate. There are many aspects of life that I like to organize and prepare for to give my kids, and myself, the best odds for success for a new school year.
In addition to setting up homework stations, I am in the process of planning for nutritious after-school snacks. I have come up with something even better, with the help of Smart & Final. These Hearty Breakfast Cookies can serve as breakfast, snacks, and even dessert. Saving you time in the kitchen, you can make a variety of modifications to these cookies to satisfy many needs throughout the day.
With the upcoming Smart & Final sale on First Street brand items, you will be able to make these cookies on the cheap! From August 14-20, 2013, if you buy four First Street items in a single transaction, you will automatically save $2 on your purchase. There is no limit on this sale either!
For these Hearty Breakfast Cookies I used the following First Street brand items: Tasteeos, sunflower seeds, peanut butter, and instant oatmeal. Pairing already low prices with the upcoming promotion will help you make loads of Heart Breakfast Cookies for little out of pocket expense. I had a ton of ingredients leftover to make more batches too! Or, you could serve up the extra Tasteeos for a bowl of cereal on the odd mornings, and Breakfast Cookies on the even mornings.
If you want a sweeter cookie, you can omit the raisins and add mini chocolate chips. Even better – add both! Next time I make these I will make them larger so they can fill my kids up better with just one cookie. Whip up a huge batch and freeze them for later use! Now for the recipe:
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup applesauce
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 tsp ground nutmeg
- 1 Tbs honey
- 1 cup instant oatmeal, or rolled oats (approx. 3 packets of instant)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sunflower seeds
- 1 cup cheerios
- Preheat oven to 375°.
- In a large mixing bowl, cream together the butter, peanut butter and sugar until light and fluffy. Beat in the egg, applesauce, vanilla, nutmeg, and honey.
- In a separate bowl, combine remaining ingredients and gradually stir into the creamed mixture.
- Drop batter by rounded spoonfuls, onto a cookie sheet. Space at least 2 inches apart.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool. Cookies will be soft.
Check out my entire shopping trip and more recipe pics in my Google+ Album.