Breakfast Cookies (Laura)

By ezunich

Ingredients

• 4 cups old fashioned oats
• 2 cups peanut butter or almond butter
• 1/2 C Grade B pure maple syrup
• 1/2 unsweetened apple butter
• 1 C mashed banana
• 1 C dried cranberries
• 1/2 C ground flaxseed
• 1/2 C shelled pumpkin seeds (or half sliced almonds)
• 1/2 C sesame seeds
• 1/2 C mini chocolate morsels
• 1 1/2 teaspoons salt

Preparation

Step 1

Position oven racks in the top third and center of the oven, preheat to 325F. Line 2 large rimmed baking sheets w/ parchment paper.

Combine all ingredients in the bowl of a standing heavy-duty mixer. Mix with the paddle attachment just until all ingredients are moistened and combined into a very stiff dough.

Using 1/4 C for each cookie, drop the dough about 2 inches apart onto the prepared baking sheets. Flatten the tops with your three middle fingers; the cookies will not spread during baking.

Bake, switching the position of sheets from top to bottom and front to back halfway through baking until the cookies feel firm when pressed w/ fingertip and the edges are beginning to brown, about 20 minutes. Let cool on pans for 5 minutes. Transfer the cookies to a wire cooling rack and let cool completely.