Half-Cup Cookies


"These crunchy drop cookies are nutritious enough for an on-the-go breakfast, when coupled with a glass of milk."


servings 166 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Combine flour, baking powder, salt, and cinnamon; set aside.
  2. In large bowl, beat eggs, milk, and vanilla. Beat in peanut butter, honey, brown sugar, and butter until creamy.
  3. Stir in flour mixture until well blended. Stir in chocolate chips, nuts, coconut, raisins, and granola until blended.
  4. Drop batter by heaping spoonful 1 inch apart on lightly greased baking sheets. Bake at 375 degrees F (190 degrees C) for 10 minutes until golden on bottom. Cool on rack.
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  1. 8 Ratings


I've been making these cookies for 12 years (they are in a sunset magazine cookbook- I lost the book and was lucky to find it here!) and LOVE them. My family and friends loved them when I was yo...

A yummy cookie for the whole family.

I have made these for years and suggest using 1 cup unbleach flour with 1 cup whole wheat flour or you can use regular flour too. These cookies taste best eaten cold. I put them in the freezer a...

These did not turn out well for me. They were very bland and I wouldn't make them again.

This was good, everyone seemed to like them at work, but I don't think I would make them again.

These are "interesting" tasting. There are a lot of ingredients including peanut butter which I thought made them taste a little too interesting.

Not very good at all. The cookies were ok (but not great) when they came out of the oven but at room temperature they tasted horrible. I do not reccomend this recipe