I started making this for my husband because of how often he skipped breakfast, but after trying this myself, I have even started eating these for my own breakfasts. I like to crumble these up into a cup of Greek yogurt, or eat them for dessert after lunch. My husband is now a breakfast eater thanks to these simple to make breakfast cookies. They are so delicious and have all of his favorite flavors. You could also feel free to play with these until you find your favorite combination.
Check out what our friends over at Brown Eyed Baker had to say about these:
“These cookies are perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies.”
Yep, these are so easy and simple to make, you will find yourself making them all the time!
Ingredients
½ cup Land O’ Lakes unsalted butter
2 cups granulated Domino sugar
½ cup McArthur whole or 2% milk
4 tablespoons Hershey’s unsweetened cocoa powder
Pinch of salt
½ cup Jiffy peanut butter
2 teaspoons vanilla extract
3 cups Quaker quick-cooking oats
Instructions
Add the first five ingredients (through the salt) to a 4-quart saucepan.
Bring to a rapid boil and let boil for 1 minute.
Remove from heat.
Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
Let cool until set, about 30 minutes.
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Quick Tip: Store in the fridge for two weeks.
Thanks again to Brown Eyed Baker for this amazing recipe.
