Breakfast 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 cinnamon
1 3/4 cups quick oats, uncooked
1 1/4 cups raisins
1 medium Granny Smith Apple, finely grated, including juice
1/3 cup finely grated carrot
1/4 cup flaked coconut (optional)




Preheat oven to 350 degrees F. Place sheets of foil on countertop for cooling cookies


Combine 1 cup Crisco Shortening, Jif Peanut Butter and sugars in large bowl. Beat at 
medium speed with electric mixer until blended. Beat in eggs.


Combine flour, baking soda, baking powder and cinnamon. Add gradually to creamed 
mixture at low speed. Beat until blended. Stir in oats, raisins, apple, carrot 
and coconut. Drop by tablespoonsfuls onto ungreased baking sheet.


Bake for 9-11 minutes or until just browned around edges. Do not over bake. Cool 
2 minutes on baking sheets. Remove cookies to foil to cool completely


NOTE: Freeze cookies between sheets of waxed paper in sealed container. Use as 
needed for breakfast on-the-run or as a nutritious snack.