Jumbo Breakfast Cookies

Contributed By: Marlene Nord

Ingredients:

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

Method:

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
thick.
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.
Hint
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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