Description
Jumbo Breakfast Cookies are hearty and deliciously chewy cookies made with oats, peanut butter, and whole grain crispy cereal. These cookies are perfect for a quick grab-and-go breakfast or snack and can be easily customized with your favorite healthy add-ins.
Ingredients
Main Ingredients
- 2 cups white sugar (see note)
- 1 cup peanut butter
- 1 cup butter
- ½ cup water
- 2 tablespoons vanilla extract or to taste
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 ½ cups rolled oats
- 1 ½ cups raisins or chopped dried apricots
- 6 cups toasted whole grain oat cereal rings (such as Cheerios)
Instructions
- Preheat Oven: Gather all ingredients and preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a very large bowl, combine sugar, peanut butter, butter, water, vanilla extract, and eggs. Mix thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Stir this dry mixture into the wet batter until just combined.
- Add Oats and Fruit: Fold in the rolled oats and raisins (or chopped dried apricots) gently to the batter.
- Incorporate Cereal: Carefully stir in the toasted whole grain oat cereal rings to maintain their crunch.
- Scoop and Shape: Drop half-cup portions of dough onto ungreased cookie sheets, spacing them about 4 inches apart. Flatten each cookie to about 1 inch thick.
- Bake: Place the cookie sheets in the preheated oven and bake cookies for 10 to 12 minutes, or until the edges begin to lightly brown.
- Cool: Remove cookies from the oven and allow them to stand on the cookie sheets for 5 minutes. Then transfer them to wire racks to cool completely.
- Serve and Store: Enjoy the cookies fresh or store them in an airtight container at room temperature for up to 5 days. They can also be frozen in individual bags for up to 3 months for a handy snack anytime.
Notes
- You can substitute 2 cups of mashed overripe bananas for the white sugar, omitting the water.
- For added fiber, swap half of the all-purpose flour for whole wheat flour.
- Try using chocolate chips or dried cranberries instead of raisins, or mix them for variety.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
