October is National Cookie Month. I'm not into baking, but I sure would hate to waste the opportunity for a month-long celebration! So, using a new or favorite recipe, I intend to bake a batch of cookies every week.
So to start us off, how about cookies for breakfast? I made the following recipe from allrecipes.com about a year ago. Grab one on your way out the door, and you're all set.
Jumbo Breakfast Cookies
2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
1/2 cup water
2 tablespoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins (chocolate chips or dried cranberries, or a combination of the three can be substituted for the raisins)
6 cups toasted oat cereal rings (aka Cheerios)
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, thn carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
3. Bake for 12 minutes in preheated oven, until cookies are lightly browned at edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature.
Makes 24 servings. Nutrition information available here. If peanut allergies are a concern, you might check the Internet for possible product substitutions.
Meet me back here next week for another recipe. In the meantime, what's your favorite cookie? Leave your response, and the recipe (or a link to the recipe) in the comments. Happy Baking!
C is for Cookie by Cookie Monster.