Breakfast Cookies

* 1/2 cup applesauce

* 1 cup peanut butter

* 1 1/3 cups packed brown sugar

* 2 teaspoons vanilla extract

* 2 eggs

* 1/3 cup water

* 2 cups whole wheat flour

* 2 cups quick cooking oats

* 1/2 cup wheat germ

* 1 teaspoon salt

* 1 teaspoon ground cinnamon

* 2 teaspoons baking soda

* 1 cup raisins, craisins, or other mix-in

DIRECTIONS:

1. In a large bowl, using an electric mixer, beat together applesauce, peanut butter, brown sugar, and vanilla. Beat in eggs and water.

2. Mix together flour, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly.

3. Bake at 350 degrees F for 15 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.

REVIEW: Cookies for breakfast? How could that be a bad thing? I've made these several times with variations so I'll let you know what I've learned. So, the original recipe calls for butter instead of applesauce. The applesauce makes these healthier and more moist. Also, I prefer to use creamy instead of crunchy peanut butter. I've made them with dark chocolate chips added in (as shown above) but I'll make sure I don't put in as many next time and add more craisins. My friend recommends adding in almond extract instead of the vanilla and omitting the cinnamon, but it's all a personal choice. Also, you could put in 1 cup all-purpose flour in place of 1 cup wheat flour if this version is too heavy for you. I double the recipe and put them in the freezer. Then I warm them up in the toaster, so make sure you remember to flatten them slightly before baking. These are great for breakfast in a hurry. Just make sure you have a drink to wash them down!