Breakfast Cookies

Ingredients

 1/2 cups sugar

 3/4 cup margarine

 3/4 cup peanut butter ( I used homemade!)

 1/2 cup water

 2 tablespoon vanilla

 1/2 cup of flax seed, ground in my morter and pestle. 

 2 egg

 1 cup whole wheat flour 

 2 cups all-purpose flour ( or you can just use all all-purpose flour if you choose)

 2 cup old fashioned oats or quick-cooking oat 

 1 cup carob chips, chocolate chips or raisins are an ok substitute as well.

 1 teaspoon salt

 1 teaspoon baking soda

 7 cups toasted oat cereal  I used Kashi Heart to Heart, but you could use Cheerios or ??

Directions

1. 1
   Heat oven to 350°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
2. 2
   Scoop 1/3 cup of dough into your hands (you can lightly butter your hands if you'd like them to not be sticky!)  Form into a ball, slightly flatten and place 4 inches apart onto ungreased large cookie sheet.  These cookies don't rise/spread much at all.
3. 3
   Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.  Makes:  A lot!  I think I came up with close to 60, so you could very easily half this recipe if it was just for you or one other person.  Everyone in my family enjoys these, so they were gone in a week.
4. 
   
4. 2 cookies are a serving and these are a meal by themselves.  And they are VERY filling!

4. Nutrition Facts
   Serving Size 1 serving
   Amount Per Serving
   Calories from Fat 79 Calories 215
   % Daily Values*
   Total Fat 8.8g		14%
   	Saturated Fat 2.988g	15%
   	Polyunsaturated Fat 2.058g
   	Monounsaturated Fat 2.125g
   Cholesterol 14mg		5%
   Sodium 219mg		9%
   Potassium 196mg
   Total Carbohydrate 27.59g		9%
   	Dietary Fiber 3.5g	14%
   	Sugars 4.55g
   Protein 7.4g
   Vitamin A 6% Vitamin C 7%
   Calcium 4% Iron 7%
   * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18