PB & J Breakfast Cookies

PB & J Breakfast Cookies
from Fix, Freeze, Feast

These are perfect with a glass of milk!

Makes about 32 Cookies

1 1/2 cups natural peanut butter
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup apricot jam, preferably no sugar added
1/4 cup molasses
4 eggs
2 teaspoons vanilla extract

4 cups old-fashioned rolled oats

3 cups whole wheat flour

1 cup hulled sunflower seeds

1 cup instant dry milk powder

2 teaspoons baking soda

1 teaspoon salt

Wax paper

4 one-gallon freezer bags, labeled

1. Preheat the oven to 350 degrees.

2. Combine peanut butter, butter, brown sugar, jam, molasses, eggs, and vanilla in a food processor or by hand in a large bowl. Mix oats, flour, sunflower seeds, dry milk, baking soda, and salt in a separate large bowl. Pour the peanut butter mixture in to the dry ingredients; mix well.

3. Scoop dough with a 1/4-cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes. Cool on baking sheets for 5 minutes; transfer to a cooling rack. Divide cooled cookies evenly among freezer bags, separating layers with wax paper.

4. Seal and freeze.

To Enjoy: 

Remove desired number of cookies from freezer; thaw in the refrigerator or at room temperature.

Bake before freezing?

We like to bake these before freezing so they're easy to grab in the morning. The dough does freeze well thought, so it you prefer, freeze the dough.