We are always very thrilled when we hear from our customers with their recipe ideas using our products.  We recently received an email from a very nice couple, Lucille and Ben of Petoskey, Michigan, with a recipe for a breakfast cookie. Your children will think you are “the best” for letting them eat cookies for breakfast.  Not only fun, but you can make ahead on the weekend, then keep in the refrigerator; serve with boxed milk or juice for an on-the-go morning treat.  It will be your (and our) secret — these are tasty and good for them, too!!

We thank Lucille and Ben for this great contribution to our recipe blog.

Ingredients:

1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter
or regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular rolled oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp ground cinnamon
1/4 tsp baking soda
1 cup Brownwood Acres Dried Montmorency Tart Cherries

Directions:
Preheat the oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside.  In a large bowl stir together banana, peanut butter, honey, and vanilla.  In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda.  Stir the oat mixture into the banana mixture until combined.  Stir in dried cherries.

Using a 1 /4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.  With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2-3 /4 inch round about 1 /2 inch thick.

Bake, one sheet at a time, for 14 to 16 minutes or until browned.  Transfer cookies to wire racks to cool completely.  Store in an airtight container or re-sealable plastic bag for up to 3 days, or freeze for up to two months.  Thaw before serving.

Yield: 12 servings

This entry was posted on Wednesday, February 25th, 2009 at 11:31 am and is filed under Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.