I typically just literally pile everything into my 2c wet measuring cup, just adding stuff as I go- start with the applesauce, add peanut butter, then just dump it all in after that, adjusting the oats or whatever I choose to plop into them as I see fit to have the mix the consistency I like. I am not one who likes much moisture in my foods, so I tend to put more oats and such in to keep them dry and cook them a long time. If you prefer a more moistureful item, go a little scant on the oats and take them out a few minutes earlier. I actually tend to keep them out on the counter uncovered to dry and stale out a bit. I have issues.
Oatmeal Raisin Breakfast Cookies
- 1/2c unsweetened applesauce (our mix of applesauce, mashed banana &/or squash puree is good, too)
- 1/4c nut butter of your liking
- 1/4tsp cinnamon
- 1/2tsp vanilla
- 1/8tsp salt
- 1Tbls sugar, agave or maple syrup
- 3T raisins (I greatly prefer currants here)
- 3/4-1cup whole oats
- 2-3Tbls mini chocolate chips (optional, but really....)
As I said above, I just dump all of the ingredients into a 2c measuring pitcher and mix. I would mix the nut butter and and applesauce first to get it well combined, then add the rest and adjust to your taste. Then drop in 1oz/1Tbls blobs on a parchment lined cookie sheet and cook 18-20 minutes. Let cool a few minutes before transferring to wire rack to cool.
Adapted from this recipe at Chocolate Covered Katie.