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Half-Cup Cookies

Cynthia Baughman

Cynthia Baughman

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

MOM2BREE
6

MOM2BREE

3/10/2007

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 younger and my young kids love them now. They are great as an on the go breakfast just as it says, and very healthy with lots of fiber. Delicious, easy, and a great *nutritious* snack!

A Baker's Dozen
6

A Baker's Dozen

8/17/2003

A yummy cookie for the whole family.

June
5

June

10/16/2007

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 and the teenagers grab them for breakfast on the go. My teen kids do not like them as well room temperature.

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