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Jumbo Breakfast Cookies

4

22 min

Jumbo Breakfast Cookies


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Time

22 min

Serving

24 persons

Calories

325

Rating

4.00★ (215)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • white sugar: 2 cups
  • peanut butter: 1 cup
  • butter or margarine: 1 cup
  • water: 0.5 cup
  • vanilla extract: 2 Tbsp
  • eggs: 2 piece
  • ¼ cups all-purpose flour: 2 piece
  • baking soda: 1 tsp
  • salt: 0.5 tsp
  • ½ cups rolled oats: 1 piece
  • ½ cups raisins: 1 piece
  • oat cereal rings (such as Cheerios®): 6 cups (toasted)

Metric Conversion

Stages of cooking

Jumbo Breakfast Cookies Photo 21
Jumbo Breakfast Cookies Photo 32
Jumbo Breakfast Cookies Photo 4 3
  1. Preheat the oven to 375 degrees F (190 degrees C).
    Jumbo Breakfast Cookies Photo 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.
    Jumbo Breakfast Cookies Photo 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.
    Jumbo Breakfast Cookies Photo 4

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