Cranberry Almond Breakfast Cookies
Tags: Breakfast Dessert
Yield: 4 dozen
- ½ cup Challenge Butter softened
- ¼ cup creamy peanut butter
- ¾ cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2½ cups quick cooking oats
- ¾ cup all-purpose flour
- ¾ cup wheat flour
- ½ cup wheat germ
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dried cranberries
- 1 cup slivered almonds
- Cream softened butter, peanut butter and sugars together in a large mixing bowl.
- Add eggs, one at a time, mixing until completely combined.
- Beat in the vanilla extract.
- In a large bowl, combine oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk until completely combined. Stir into wet ingredients.
- Stir in cranberries and almonds.
- Chill dough for one hour.
- Preheat the oven to 350F.
- Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
- Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
- Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
- Store in an airtight container for up to 1 week.
