Punxsutawney Phil and Peanut Butter Breakfast Cookies
Here’s where we’re at:
At 4 a.m. tomorrow the alarm clock that sits a foot away from Greg’s head will go off. It will be too early for NPR’s Early Edition, so we’ll wake to an unfamiliar, monotone voice speaking on a sleep-inducing topic like basket weaving in Nova Scotia. I’ll beg for a snooze even though I know we outlawed snoozes a couple of months ago after hearing Dr. Oz say that hitting the snooze bar will shave years off your life. Greg will reach for the light that sits just inches away from the unrelenting squawk box thus crushing my fantasy of going back to sleep. I’ll pull the warm covers off my warm body and slither out of bed in defeat, but there will be no whining. This was my idea.
By the time the sun comes up tomorrow we’ll be just six hours away from our destination: Punxsutawney, Pennsylvania. That’s right, we’re heading east to meet the world’s most famous prognosticating groundhog, Punxsutawney Phil, on his most auspicious day, February 2nd otherwise known as Groundhog Day. But wait, there’s more, only I don’t have time to tell you right now, because I have to pack.
Since we’ll be on the road long before it’s time for breakfast, I’m packing lots of snacks. I’ll nosh on one of these hearty breakfast cookies just as we hit South Bend, Indiana and down another as we cross the Pennsylvania state line. I’ll save the rest; maybe groundhogs like peanut butter oatmeal cookies too.
Peanut Butter Oatmeal Breakfast Cookies
This recipe is hard to ruin, because these aren’t cookies that need to be pretty; they just need to taste good. If you go overboard on the mix-ins and your dough is very dense, give your cookies an extra press with the palm of your hand before you scoot them into the oven.
1 1/4 cups regular oats
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup peanut butter (or almond butter)
1/4 cup applesauce (or your favorite pureed fruit)
1 teaspoon vanilla extract
1/4 cup honey
1/4 cup almond meal
2 tablespoons millet (or toasted sesame seeds)
1/4 cup sunflower seeds
3/4 cup dried fruit (I used a combination of raisins and tart cherries.)
1 cup crisp rice cereal
- Preheat oven to 350°F. Line baking sheets with parchment paper of Silpats.
- In a food processor, pulse 1 cup of the oats several times until it’s reduced to coarse crumbs. Stir in the salt and baking soda.
- In a large bowl stir together the peanut butter, egg, applesauce, vanilla, and honey until smooth. Add the 1/4 cup of whole oats, the processed oat mixture, and remaining ingredients.
- Drop cookies by heaping tablespoonfuls onto baking sheets, about two tablespoons of dough per cookie. Flatten them into 1/2-inch thick rounds with your palm, the back of a spoon, or the bottom of a glass.
- Bake for 12-14 minutes until the tops are lightly browned and the cookies spring back when you poke them. Cool on a wire rack.
Makes 18 cookies.
Nutrition summary: calories: 138, total fat: 6.5g, carbohydrates: 16.3g, sugar: 7.9g, fiber: 1.8g, protein: 3.8g