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    BREAKFAST COOKIES


    Source of Recipe


    Aunt Saunny

    Makes 5 to 6 dozen cookies
    1 Butter Flavor* CRISCO Stick or 1 cup Butter Flavor CRISCO
    all-vegetable
    shortening
    1 cup Jif Extra Crunchy Peanut Butter
    3/4 cup granulated sugar
    3/4 cup firmly packed brown sugar
    2 eggs, beaten
    1-1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1-3/4 cups uncooked quick oats
    1-1/4 cups raisins
    1 medium Granny Smith apple, finely grated, including juice
    1/3 cup finely grated carrot
    1/4 cup flake coconut (optional)

    Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Combine shortening, Jif Peanut Butter and sugars in large bowl. Beat at medium speed with electric mixer until blended. Beat in eggs.Combine flour, baking powder, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Beat until blended. Stir in oats, raisins,apple,carrot and coconut. Drop by measuring tablespoonfuls onto ungreased baking sheet.Bake for 9 to 11 minutes or until just brown around edges. Do not overbake.Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
 

 

 

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