I first started making breakfast cookies a few years ago and they’ve become a staple in our home ever since. I love the versatility of them almost as much as I love what a quick and easy option they are in the morning. Not to mention, it’s never a struggle to convince any of the kids to eat a cookie for breakfast!
These PB&J Breakfast Sandwich Cookies are simply the next level of awesome in the breakfast cookie line-up. Layering two together with a healthy layer of strawberry or raspberry jam makes for a very filling breakfast that’s still healthy and even a little sweet. It’s perfect! Just a few ingredients and a few minutes are all you’ll need to whip these up.
PB&J Breakfast Sandwich Cookies
- 3 c. oats
- 1 c. brown sugar
- 2 t. baking powder
- 1 t. salt
- 1 1/2 c. peanut butter
- 2 eggs
- 3/4 c. milk
- 1 t. vanilla
- Preserves, jam or jelly of your choice
1. In a large bowl, combine oats, brown sugar, baking powder and salt. Add peanut butter, eggs, milk and vanilla. Stir until well combined.
2. Roll a rounded tablespoon of dough into a ball, place on a cookie sheet and repeat until done. With the palm of your hand or the greased bottom of a glass, press cookies into a circle.
3. Bake at 350 degrees for 15-20 minutes, until just firm and lightly browned. Cool on a wire rack. Spread jelly on the bottom of one cookie, top with another and repeat. Enjoy!
This recipe came together easily for me but the proper baking temperature had me stumped. I was really torn between cooking at a lower temperature for a longer time and cooking at a higher temperature for less time. Fortunately, I was able to try out 4 different options (everything from 325 degrees to 400 degrees) thanks to my Frigidaire Gallery® Range with Symmetry™ Double Oven. I divided the cookies into 4 batches and then cooked two batches at a time, each at a different temperature. This was the first time I thought to do this and I’m so excited by how much easier it’s going to be when developing new recipes. I am just loving this oven!!