Name: Jumbo Breakfast Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: White sugar - 2 cups; Peanut butter - 1 cup; Butter or margarine - 1 cup; Water - ½ cup; Vanilla extract - 2 tablespoons; Eggs - 2; All-purpose flour - 2 ¼ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Rolled oats - 1 ½ cups; Raisins - 1 ½ cups; Toasted oat cereal rings (such as Cheerios®) - 6 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jumbo Breakfast Cookies

1. White sugar - 2 cups

2. Peanut butter - 1 cup

3. Butter or margarine - 1 cup

4. Water - ½ cup

5. Vanilla extract - 2 tablespoons

6. Eggs - 2

7. All-purpose flour - 2 ¼ cups

8. Baking soda - 1 teaspoon

9. Salt - ½ teaspoon

10. Rolled oats - 1 ½ cups

11. Raisins - 1 ½ cups

12. Toasted oat cereal rings (such as Cheerios®) - 6 cups

How to cook deliciously - Jumbo Breakfast Cookies

1. Stage

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

2. Stage

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. Stage

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.