Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

325 calories; 14.4 g total fat; 36 mg cholesterol; 262 mg sodium. 45.1 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2008
I made these for a brunch that included 8 moms and 19 kids -all I can say is that I came home without a crumb. I did save a few at home and my husband LOVED them!! I loved that I could make such a big cookie and the middle actually baked through. I have a few recommendations: I used rice crispies and chocolate chips, use 1/3 cup scoop (made 32 cookies), put them far apart on the baking sheet because they do spread and finally...let them cool on the tray for the full 5 minutes. As a cookie lover I was overcome by temptation and got a few off the sheet too soon and they fell apart. Be patient and wait it out :) Thanks for the recipe...I will definately be making again! Read More
(89)

Most helpful critical review

Rating: 2 stars
01/19/2011
What a disappointment these cookies were.... dry and literally fell apart in crumbs. Don't think they made the cut. Sorry! Read More
(201)
148 Ratings
  • 5 star values: 83
  • 4 star values: 34
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
05/21/2008
I made these for a brunch that included 8 moms and 19 kids -all I can say is that I came home without a crumb. I did save a few at home and my husband LOVED them!! I loved that I could make such a big cookie and the middle actually baked through. I have a few recommendations: I used rice crispies and chocolate chips, use 1/3 cup scoop (made 32 cookies), put them far apart on the baking sheet because they do spread and finally...let them cool on the tray for the full 5 minutes. As a cookie lover I was overcome by temptation and got a few off the sheet too soon and they fell apart. Be patient and wait it out :) Thanks for the recipe...I will definately be making again! Read More
(89)
Rating: 2 stars
01/19/2011
What a disappointment these cookies were.... dry and literally fell apart in crumbs. Don't think they made the cut. Sorry! Read More
(201)
Rating: 3 stars
04/30/2008
I have to say this seems like a great cookie recipe but I don't know why it is categorized as a "breakfast cookie." people you should not think that this is healthier than a DONUT!! It's a COOKIE!:) Just a friendly reminder from the nutrition police... Read More
(94)
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Rating: 5 stars
05/21/2008
I made these for a brunch that included 8 moms and 19 kids -all I can say is that I came home without a crumb. I did save a few at home and my husband LOVED them!! I loved that I could make such a big cookie and the middle actually baked through. I have a few recommendations: I used rice crispies and chocolate chips, use 1/3 cup scoop (made 32 cookies), put them far apart on the baking sheet because they do spread and finally...let them cool on the tray for the full 5 minutes. As a cookie lover I was overcome by temptation and got a few off the sheet too soon and they fell apart. Be patient and wait it out :) Thanks for the recipe...I will definately be making again! Read More
(89)
Rating: 5 stars
03/24/2008
WOW! These are great for a healthy snack or breakfast. I changed the all purpose flour to whole wheat flour to make this a much healthier option. You can NOT taste the difference. Read More
(59)
Rating: 4 stars
04/14/2009
A great way to get rid of cereal you're just plain sick of eating with milk on it and a nice change from the usual egg sandwich to go in the morning. Definitely better eaten cold than warm out of the oven. I cut the recipe in half and used 1/2 c. white sugar and 1/2 c. brown sugar. I used skim milk instead of water and used a crispy cinnamon toast cereal. These baked up in no time. You can pretty much use any type of cereal and add whatever you want to make them as healthy or more cookie-like as you want depending on who you're cooking for. Read More
(53)
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Rating: 5 stars
03/02/2008
i live in a boys house and we get food donations that always consist of too much peanut butter and cheerios that we can't eat! so this recipe is perfect for that and it turned out well! i omitted the raisins doubled the recipe and upped the cheerio cups from 12 to 14 (an entire large box). these have just enough peanut butter flavor but aren't as overpowering as peanut butter cookies. one warning though; 1/2 cup size is LARGE even for 17 year old boys. i'd cut the size down to 1/3 to even 1/4 cup sizes and tell people to take two instead. Love this though and highly recommend! Read More
(49)
Rating: 5 stars
08/10/2007
These were awesome! I made them for us before we went camping. The only thing that I would change is the cereal. I made them a 2nd time using Grape Nuts Trail Mix Crunch and omitted the rasins..Lots better! Read More
(48)
Rating: 5 stars
11/09/2008
Excellent! Aside from switching the cheerios to rice crispies (family preference) I followed the recipe exactly and they turned out great. I will definitely be making them again. I may try adding a few different things next time; nuts flax coconut and maybe cinnamon. UPDATE: Just made these again and used rice crispie all bran sunflower seeds flax seeds chopped almonds and raisins and turned out fantastic. Read More
(29)
Rating: 5 stars
03/11/2011
These are great! Highly recommend them for an on-the-go breakfast. Here's what I do and they come out perfect every time: I use my mixer on the batter for about 20 seconds before adding the flour oats and cereal. I've used lots of different cereals like Captain Crunch Frosted Flakes and Cocoa Pebbles. If you use Cheerios you need to crush them and then the cookies don't turn out dry. I've found that using 3 cups of Rice Krispies and 3 cups of any other cereal works really well and the cookies are just right. (The higher fiber cereals need to be crushed though.) And I add 1/2 bag of milk chocolate chips and leave out the raisins. Thanks for this recipe! It's a family favorite! Read More
(19)