Recipe By J. Diamond
Rating
Published Jun 19th
Prep 10m Cook 12m Additional - Ready In 22m
Servings 24 big cookies Calories 324.8

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Recipe Ingredients

  • 2 cups white sugar
  • 1 cup peanut butter
  • 1 cup butter or margarine
  • ½ cup water
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • 1 ½ cups raisins
  • 6 cups toasted oat cereal rings (such as Cheerios®)

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  3. 3 Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Nutrition Facts

  • Calories 324.8
  • Carbohydrate 45.1 g
  • Cholesterol 35.8 mg
  • Fat 14.4 g
  • Fiber 2.6 g
  • Protein 6.3 g
  • Saturated Fat 6.3 g
  • Sodium 262.3 mg
  • Sugar 24.3 g

Reviews

  1. These are great! Highly recommend them for an on-the-go breakfast. Here's what I do and they come out perfect every time: I use my mixer on the batter for about 20 seconds before adding the flour oats and cereal. I've used lots of different cereals like Captain Crunch Frosted Flakes and Cocoa Pebbles. If you - Read more ...
  2. What a disappointment these cookies were.... dry and literally fell apart in crumbs. Don't think they made the cut. Sorry!
  3. A great way to get rid of cereal you're just plain sick of eating with milk on it and a nice change from the usual egg sandwich to go in the morning. Definitely better eaten cold than warm out of the oven. I cut the recipe in half and used 1/2 c. white sugar and - Read more ...
  4. Excellent! Aside from switching the cheerios to rice crispies (family preference) I followed the recipe exactly and they turned out great. I will definitely be making them again. I may try adding a few different things next time; nuts flax coconut and maybe cinnamon. UPDATE: Just made these again and used rice crispie all bran - Read more ...
  5. I made these for a brunch that included 8 moms and 19 kids -all I can say is that I came home without a crumb. I did save a few at home and my husband LOVED them!! I loved that I could make such a big cookie and the middle actually baked through. I have - Read more ...
  6. I have to say this seems like a great cookie recipe but I don't know why it is categorized as a "breakfast cookie." people, you should not think that this is healthier than a DONUT!! It's a COOKIE! :) Just a friendly reminder from the nutrition police...
  7. WOW! These are great for a healthy snack or breakfast. I changed the all purpose flour to whole wheat flour to make this a much healthier option. You can NOT taste the difference.
  8. i live in a boys house and we get food donations that always consist of too much peanut butter and cheerios that we can't eat! so this recipe is perfect for that and it turned out well! i omitted the raisins doubled the recipe and upped the cheerio cups from 12 to 14 (an entire - Read more ...
  9. These were awesome! I made them for us before we went camping. The only thing that I would change is the cereal. I made them a 2nd time using Grape Nuts Trail Mix Crunch and omitted the rasins..Lots better!
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