In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
Add in the oats, salt, baking soda, and vanilla extract. Stir well.
In a separate bowl lightly beat the egg and then add it to the mixture.
Stir in desired add-ins (I used a peanut butter and chocolate chip mixture), but you can use dark chocolate chips, raisins, craisins, peanuts, etc. to make these even healthier and more breakfast worthy.
The mixture will be thick and hard to stir. Continue stirring until combined and then use a 1 tablespoon measuring spoon to measure balls of dough. Press and squeeze the dough tightly together into a ball and then flatten the ball to form a disc.
Place the cookie dough discs onto a cookie sheet and bake for 6-8 minutes.
Watch the cookies closely and remove when the bottom barely starts to brown even if they don't look completely done (they cook more as they cool). I burned a few cookies by not watching them - they look underdone and 30-60 seconds later they are burned! (TIP: I also found cooking smaller batches - like 6 on a tray worked the best)
Remove and allow to cool completely.
Check the post on how to avoid "crumbly" cookies! Also, I have not experimented with a natural or no-stir version of peanut butter and can not vouch for its work-ability in this recipe. For a gluten-free version, make sure oats are certified gluten free.
Healthy Oatmeal Breakfast Cookies https://www.chelseasmessyapron.com/gluten-free-peanut-butter-breakfast-cookies/ April 9, 2014