Jumbo Breakfast Cookies

Contributed By: Marlene Nord


2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 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


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
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
You can substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Helpful Hints:

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 24 big cookies

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