When my kids were little I was always looking for quick and easy breakfasts that I could make ahead and have in the freezer ready when life got hectic. In reality, life was always hectic and this recipe was handy to have in my go-to recipes.
These cookies have a cakey texture that is part muffin, part cookie. They are super filling because there is so much peanut butter in them. I have used both “natural peanut butter” and “regular peanut butter.” They both work great! Use very ripe bananas for maximum sweetness. I like to have one with a glass of milk on a busy morning.
Breakfast Cookies (Makes about 30 large cookies)
1/2 Cup Unsalted Butter, Softened slightly
1 Cup Peanut Butter (Traditional or Natural both work, Crunchy or Creamy is your choice.)
3/4 Cup Brown Sugar
1 1/4 Cup Mashed Banana (from 3 medium ripe bananas)
1 teaspoon Vanilla
2 Cups White Whole Wheat Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 Cups Old Fashioned Oats (oatmeal)
Preheat oven to 350 Degrees Fahrenheit
In a large mixing bowl beat butter and peanut butter. I like to use an electric mixer, but you can beat by hand with a potato masher. Add brown sugar and mix well. Add bananas, egg, and vanilla and mix well to combine. Mix in the flour, salt, and baking soda and stir gently to combine. Mix in oats.
Using a large cookie scoop (I like a red #24 scoop that is just under 3 tablespoons.) Scoop the batter onto 2 parchment lined cookie sheets. Flatten the cookies slightly with your fingers or the back of the cookie scoop. (They will not flatten in the oven.)
Bake one sheet at a time on the middle oven rack for 14-16 minutes. They will look dry on top and will be barely browned on the edges. Let cool and serve.
**NOTE** These freeze very well. Let them cool completely and place in an airtight container. They hold in the freezer for up to one month. To serve, just remove from the freezer and let come to room temperature or thaw in the microwave. (I actually like them a little frozen.)