Name: Jumbo Breakfast Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups white sugar; 1 cup peanut butter; 1 cup butter or margarine; 0.5 cup water; 2 tablespoons vanilla extract; 2 eggs; 2.25 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 cups rolled oats; 1.5 cups raisins; 6 cups toasted oat cereal rings (such as Cheerios®)

Jumbo Breakfast Cookies

4.5

(230)

206 Reviews

36 Photos

This breakfast cookie recipe makes jumbo cookies with oats, raisins, peanut butter, and cereal that are perfect for grabbing on the way out the door!

Submitted by J Diamond

Updated on February 21, 2025

Large oatmeal raisin cookies served on a pink plate.

Prep Time:

10 mins

Cook Time:

12 mins

Total Time:

22 mins

Servings:

Yield:

24 cookies

Jump to Nutrition Facts

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Ingredients

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Original recipe (1X) yields 24 servings

2 cups white sugar
1 cup peanut butter
1 cup butter
½ cup water
2 tablespoons vanilla extract
2 large 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)

Directions

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

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
Mix sugar, peanut butter, butter, water, vanilla, and eggs together in a very large bowl until smooth.

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
Combine flour, baking soda, and salt; stir into cookie batter. Mix in oats and raisins, then carefully stir in cereal.

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
Bake in the preheated oven until cookies are lightly browned at the edges, about 10 to 12 minutes. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature.

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
Enjoy!

Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell

Cook’s Note

Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

241 home cooks made it!

Nutrition Facts (per serving)

325	Calories
14g	Fat
45g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 325
% Daily Value *
Total Fat 14g	18%
Saturated Fat 6g	32%
Cholesterol 36mg	12%
Sodium 262mg	11%
Total Carbohydrate 45g	16%
Dietary Fiber 3g	9%
Total Sugars 24g
Protein 6g	13%
Vitamin C 2mg	2%
Calcium 50mg	4%
Iron 4mg	20%
Potassium 233mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Jumbo Breakfast Cookies

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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