Truly enjoy your morning with Chocolate-Oatmeal Breakfast Cookies. Chocolate-Oatmeal Breakfast Cookies are a great on-the-go dish, especially with fruit.
What You Need
Original recipe yields 10 servings
1/2 cup mashed bananas (about 1 medium banana)
1/2 cup creamy peanut butter
2 Tbsp. honey
1/2 cup old-fashioned or quick-cooking oats
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
1 Tbsp. chia seed
2 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Heat oven to 350°F.
Mix first 4 ingredients in medium bowl until blended. Add oats, nuts and chia seed; mix well.
Drop dough into 10 mounds, 2 inches apart, on parchment-covered baking sheet, using about 2 Tbsp. dough for each mound. Flatten with fork to 3/4-inch thickness.
Bake 13 to 15 min. or until edges of cookies are firm. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over cookies. Let stand until chocolate is firm.
Omit peanuts. Prepare recipe as directed, using crunchy peanut butter.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.