Ingredients for Apple Peanut Butter Breakfast Cookies
- 1 cup (2 sticks) Butter Flavor Shortening
- 1 cup Crunchy Peanut Butter
- ½ cup Granulated Sugar
- ¾ cup packed Brown Sugar
- 2 large Eggs
- 2 ½ cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 ½ cups Quick Oats
- ½ cup Raisins
- 1 cup chopped Granny Smith Apple
- ½ cup shredded Carrot
- ½ cup Flaked Coconut
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How to Make Apple Peanut Butter Breakfast Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cooling.
- In a large bowl, cream together 1 cup (2 sticks) shortening, 1 cup creamy peanut butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 ½ cups rolled oats, ½ cup raisins, 1 cup chopped apple, ½ cup shredded carrot, and ½ cup shredded coconut.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. Do not overbake.
- Let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
369g
Fat
77g
Carbs
52g