Jumbo Breakfast Cookies

prepared by and photo by Emily S. Downs

These ginormous cookies are loaded with stuff.  Cheerios, oatmeal, chocolate chips, peanut butter and the kitchen sink! I don’t know how healthy they are but better than half the stuff our kids eat. A great dose of fiber(oatmeal) and protein(peanut butter).

Size: 10-12 cookies

1 1/4 cup sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter(use unsweetened)
1/4 cup water
1 tbsp vanilla
1 egg
1 1/2 cup unbleached flour or whole-wheat flour ( or 1/2 & 1/2)
1 cup old-fashioned or quick-cooking oats
1 cup raisins or chocolate chips
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups Cheerios cereal


Heat oven to 375F.

In a large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg.  Stir in remaining ingredients except cereal.  Gently stir in cereal.  On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls, 4″ apart.  Flatten dough to about 1″ thick. (Bake these crispy cookies as soon as the dough is mixed.  Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)

Bake 13-15 minutes or until golden brown.  Let stand 5 minutes before removing from cookie sheet.  Store loosely covered.  Best first day and second day.
(It’s important to let these cookies cool on cookie sheets before removing… they can easily break into pieces while warm.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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