In the Cookie Jar -- Sunbutter Oatmeal Cookies

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Guess what I had for lunch today? Yup. They are a little high in fat, but between the Sunbutter and the oatmeal, I convinced myself that they were actually healthy. I should have had a glass of milk to round it out.

Both of my big boys are not big breakfast eaters and would actually rather go without. But, since they don't eat lunch until 11:30 or 12:30, I'd rather they ate a cookie for breakfast than nothing. Last week, I bought a box of Quaker peanut butter oatmeal breakfast cookies. They liked the little cookies, so I thought I'd try to improve on them (although, I must say the ingredient list on the package wasn't too bad).

The recipe I started with came from allrecipes.com and I altered it to use Sunbutter instead of peanut butter because of our one peanut allergy. I mentioned in my Sunbutter cookie post a few weeks ago, that you have to add a teaspoon of lemon juice to the batter when using sunflower butter to prevent the color from being off. The color looks good to me, and the taste and texture are awesome. They have the light crunchiness of a peanut butter cookie and the slightly heavier texture of an oatmeal cookie. Really yummy. Guess what I'm having for breakfast tomorrow?

Sunbutter Oatmeal Cookies*
makes about 48

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup sunflower butter
1 t. lemon juice
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, butter,
brown sugar, white sugar, and sunflower butter until smooth.
Add lemon juice.
Beat in the eggs one at a time until well blended.
Combine the flour, baking soda, and salt;
stir into the creamed mixture.
Mix in the oats until just combined.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 11 minutes in the preheated oven, or until just light brown.
Cool for several minutes before removing from baking sheet.
Cool completely and store in an airtight container.

* If you would like to alter these back to peanut butter cookies, replace Sunbutter with peanut butter and omit the lemon juice.

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