Imagine, feeding your kids cookies for breakfast. Betty Casey, editor of Tulsa Kids magazine, says it's possible!
The magazine's March issue features a breakfast cookie recipe that's sure to be a great start to the day. This version packs a lot of good stuff into one cookie.
The magazine's food writer Natalie Mikles gives us this recipe. She said it can make a good after school snack, too.
1/2 cup peanut butter
1/2 cup applesauce
3/4 cup brown sugar
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cups all-purpose flour and 3/4 cup whole-wheat flour
1/4 cup toasted wheat germ
2 cups quick cooking oats
1 cup raisins or dried cranberries
Preheat over to 350. Beat peanut butter and applesauce until combined. Beat in the brown sugar. Add egg and vanilla, beating until mixed. Stir in the bananas, baking soda and salt. Add the flour and wheat germ, mixing until combined. Stir in the oats and raisins. Drop large dollops of batter onto an un greased cookie sheet. Press down slightly with the palm of your hand to flatten. Bake for 10 - 12 minutes or until the edges are browned. Let stand 1 minute on the tray, then remove to a wire rack to cool.