Jumbo Breakfast Cookies Recipe

Jumbo Breakfast Cookies Recipes

  • PREP 10 mins
  • COOK 12 mins
  • READY IN 22 mins


Original recipe makes 24 big cookies

  •  2 cups white sugar
  •  1 cup peanut butter
  •  1 cup butter or margarine
  •  1/2 cup water
  •  2 tablespoons vanilla extract
  •  2 eggs
  •  2 1/4 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 1/2 cups rolled oats
  •  1 1/2 cups raisins
  •  6 cups toasted oat cereal rings (such as Cheerios®)


  1. Preheat the oven to 375 degrees F (190 degrees C).
  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. 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.
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