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Homemade High Energy Peanut Butter Breakfast Cookies photo

High Energy Peanut Butter Breakfast Cookies

Start your day right with these energizing peanut butter cookies! They're delicious, easy to make, and packed with nutritious ingredients.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup whole wheat pastry flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature
  • ½ cup granulated white sugar
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter smooth for mixing
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips milk or semi-sweet
  • 1 cup broken stick pretzels
  • extra chocolate chips and pretzel pieces optional for topping

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Electric mixer
  • Spatula

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together whole wheat pastry flour, old fashioned rolled oats, baking soda, and salt until well combined.
  3. In another bowl, cream together unsalted butter, granulated white sugar, and packed brown sugar using an electric mixer until light and fluffy.
  4. Add in creamy peanut butter, eggs, and vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
  6. Gently fold in chocolate chips and broken stick pretzels with a spatula.
  7. Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure butter is at room temperature for easy creaming.
  • Bake longer for a crunchier cookie.
  • Natural peanut butter may yield crumbly cookies.