Raisin Peanut Butter Breakfast Cookies (aka Cheapskate Larabars)

Makes about 12 (um, a little foggy here on the amount; I must have been snitching too much dough)

adapted from Chocolate Covered Katie: chocolatecoveredkatie.com

Prep time: 5 minutes

Cost: $1.70

peanut butter: .70, raisins: .70, peanuts: .30

Note: These are oily when you form them into balls--at least mine were. I just set them on a paper towel and all was well. 

Another note: If you'd like, you can add any variety of dried fruits or nut butters. I did a batch with raisins, coconut, peanut butter, and almonds. It was also delicious, although this original recipe was still may favorite. Nevertheless, feel free to play around with the recipe a bit. 

1 1/4-1 1/2 C raisins

3/4 C peanut butter

6 Tbsp peanuts (I used raw, but plain roasted will work too)

3/4 tsp vanilla

dash of salt if that's your thing (I skipped it)

chocolate chips, optional (I added them sometimes and didn't other times--both were awesome)

Combine raisins, peanut butter, and peanuts in a food processor. (Note: In an attempt to save on dishes I tried this in my cheap blender. It didn't work; the raisins were just too sticky.) Process until smooth (you'll have a few bits of peanuts, but not big chunks) and coming together like a dough. Add vanilla and salt (if using) and process. (If using chocolate chips, you can add these at the very end and give them a whirl or two, but I like mine chunky so I didn't pulverize them.)

Take out, form into balls. Place balls on waxed paper or paper towels and press into cookie shapes using a fork or spoon. 

Then, if necessary, hide some of them from yourself. They freeze well. I could keep mine a couple days at room temperature, but preferred storing them in the fridge or freezer. 

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com